Coconut Pecan Frosting (Minus the Coconut Because I Hate It)

4 egg yolks
1 can (12oz) evaporated milk
1 1/2 tsp vanilla
1 1/2 C sugar
3/4 C butter
2 C chopped pecans
Whisk egg yolks, milk and vanilla in a large sauce pan until well blended.  Add sugar and butter and cook on medium heat for 12 minutes or until mixture is thickened and golden brown.  Remove from heat, add nuts and mix well.  Cool to desired consistency and spread on cake layers.
Note:  This makes enough to top 3-9" layers.  Cut recipe in half for Bundt cake.
Note: Though I am reluctant to wright this:
the original recipe called for 7 oz of coconut and 1 1/2 C pecans prepared the same way