Servings: 12

2 cups chopped pecans or walnuts 2 cups chopped pecans or walnuts
1 (12-oz.) can evaporated milk 1 (12-oz.) can evaporated milk
1 1/2 cups granulated sugar 1 ½ cups granulated sugar
3/4 cups butter ¾ cups butter
6 large egg yolks, lightly beaten 6 large egg yolks, lightly beaten
2 - 2 1/2 cups sweetened flaked coconut 2 to 2 ½ cups sweetened flaked coconut
1 1/2 tsp. vanilla extract 1 ½ tsp. vanilla extract

Prepare oven: subheading: Prepare oven:
Preheat oven to 350°F.
Toast pecans: subheading: Toast pecans:
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
Cook frosting: subheading: Cook frosting:
Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
Add coconut, vanilla, and pecans: subheading: Add coconut, vanilla, and pecans:
Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.