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Butter sides of a heavy 4 quart saucepan; add sugar and next 4 ingredients. Cook over medium heat, stirring constantly, 18 minutes or until candy thermometer registers 236 degrees. Remove from heat, and cool, undisturbed, until temperature drops to 180 degrees (about 15 minutes). Add pecans, if desired, and vanilla; beat with a wooden spoon until mixture thickens and just begins to lose its gloss (about 5 minutes). Quickly pour into a buttered 9 x 5 inch loaf pan. Cool completely; cut into squares.
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