In a heavy 3-qt. Saucepan stir together the sugar, milk, syrup and salt until blended. Over medium heat, stirring constantly, cook until mixture boils. Stir in dates. Stirring often, cook until the temperature on a candy thermometer reaches 240 degrees or until a small amount of the mixture dropped into very cold water forms a soft ball that flattens on removal from the water. Remove from heat. Add pecans. With a wooden spoon, beat until mixture completely loses its gloss and almost holds its shape. Turn out onto a clean, cold, damp towel. Shape into a 12x7-inch rectangle, using the towel to form it. Roll up candy lengthwise in jellly roll fashion. Using the towel, shape into a compact roll about 15 inches long and 1 1/2 inches in diameter. Cut into 2 rolls; reshape. Wrap each roll tightly in saran, then foil. Store in the refrigerator. To serve, cut in 1/4-inch thick crosswise slices. Makes two 7-inch rolls.