Combine sugar, evaporated milk, corn syrup, and butter and bring to a boil in a medium high heat.
Cook to soft-ball stage (about 240°F).
Remove pan from heat and stir in vanilla, coconut, and pecans.
Continue stirring for about 5 minutes until mixture starts to cool and thicken.
Transfer about 1 tablespoon size drops of mixture onto wax or parchment paper and allow to cool.
Notes
Soft-ball stage: When a drop of the candy mixture is dropped in cold water and forms a soft ball that flattens when you press it. Using a candy thermometer, you can also reach the soft-ball stage by bringing the mixture to about 240°F.