Add the butter, evaporated milk, and sugar to a saucepan over medium heat on the stove.
Whisk until the butter has melted and the sugar has dissolved.
Continue to cook the mixture over medium heat until it begins a low boil. Whisk often, and keep boiling until the mixture reaches a temperature of 235. This will take some time. Do not raise the temperature higher than medium on the stove.
Remove the mixture from the heat and let cool.
Whisk every so often while cooling, and wait until the mixture thickens a bit and loses the glossy-like appearance.
Stir in the vanilla and mix to combine.
Add the pecans to the mixture, and stir to combine.
Drop the mixture by the tablespoonful onto sheets of parchment paper.
Allow to sit until hardened, or chill more quickly in the fridge.
Summery and full of fresh herb flavors, this dish is as colorful as it is tasty. If you have fresh summer squash or eggplant, grill it as well and toss it into the salad. Serve with a green salad and cold lemonade.