Line a baking sheet or pan with wax or parchment paper. Set aside.
In a heavy bottom saucepan, mix sugar, evaporated milk, corn syrup and butter.
On medium high heat, stir until mixture comes to a rolling boil.
Without stirring, let mixture boil 5 minutes or to 235 on a thermometer. Soft ball stage.
After time is up, remove from heat and add vanilla.
Stir then add coconut and pecans.
Stir off heat about 5 minutes until mixture starts to thicken some.
Drop by spoonfuls onto wax paper lined baking sheets. Or you can pour mixture into pan and cut.
When completely cool, store in layers with wax paper between to keep from sticking.
If using for frosting, let cool stirring occasionally until it thickens and is spreadable. Put in between layers of cake or frost 9x13 cake.
