Butter an 8 inch square pan with your 2 teaspoons butter and set aside.

Combine powdered sugar and milk powder and set aside.

In a saucepan, combine the ½ cup butter, sugar and light corn syrup.

Stir until sugar is dissolved and mix comes to a boil.

Stir in the powdered sugar and powdered milk mixture, a little at a time until blended.

Remove from the heat and stir in your vanilla. Continue to stir until the mix starts to mound. Spread on to prepared pan and allow to cool enough to handle. Do not allow to cool completely. Just enough so you don't burn your fingers.

Cut the candy into four strips and then down the middle. Shape each piece into a log and wrap in waxed paper. Freeze until firm or overnight if you want to prep this portion beforehand.

Once the candy is firm you are ready to finish with caramel and pecans. Melt your caramel with the milk in a microwave, double boiler or melting pot. I recommend in a melting pot or double boiler so the caramel can stay warm. It will set quickly.

Place your pecans on a cookie sheet, coat your candy with caramel and then roll in pecans.

Wrap them in waxed paper and store at room temperature in an airtight container.