Melt butter in medium saucepan;
stir in sugar and milk until sugar dissolves.
Bring to boil. Cover; boil 1 minute
to dissolve sugar off sides of pan.
Set candy thermometer in pan and
cook syrup gently without stirring
to 236F (soft-ball stage).
Cool to 110-120F(warm) about 45 minutes.
Stir in lime peel and pecans.
Beat vigorously until mixture
just starts to lose its gloss.
Pour immediately into well-greased 8x8x2" pan.
Cool; cut in squares.
Store in plastic bags or airtight container.
Will keep about 3 weeks.
Makes about 1 pound.