Mexican Candy - cooking recipe

Ingredients

3 c. sugar
1 c. water
1 c. grated coconut (fresh if possible)
2 c. chopped pecans
1 tsp. vanilla or more
3 eggs, well beaten

Preparation

Bring sugar and water to boil and boil until hard ball stage. Stir in grated coconut and pecans.
Stir while cooking for few minutes.
Cool.
Add vanilla and beaten eggs (gradually).
Stir constantly until thickened.
Spread in buttered round cake pan. Bake at 350\u00b0 until brown around edges and lightly brown on top. Let cool.
Cut in pieces and store in tin or closed container. (If hard to get out of pan, put over low burner and move back and forth for a few seconds.
Will come out easier, but let get cool after taking from pan.)
Mellows as it ages.