In heavy saucepan, pour milk, sugar, and salt.

Cook on medium heat, stirring often (do not scorch) until boiling.

Boil on medium, stirring, until temperature on candy thermometer reaches 235, which is "soft-ball stage".

To test for soft-ball stage, get a glass measuring cup with very cold water in it. Drop a bit of candy into the cup, and reach into the cup with your finger and push the candy around into a ball. If it shapes and stays, then it's ready. If not, cook a little more keeping a close eye on the temperature. DO NOT PASS 235, or they will not be the right texture and consistency.

Remove the mixture from the heat, using a hot pad on counter AND pan, quickly add butter, vanilla, and pecans.

Beat with a spoon until butter is melted and mixture thickens.

The thickness you want is where it spreads into a circle on the paper but almost has to be pushed off the spoon. (Do NOT use a metal pan or they will not set properly)

Spoon onto paper into two-inch patties.

Let the patties cool completely before storing in airtight container in cool place.