1. In a heavy 2-quart saucepan or skillet, combine 2 cups of white sugar and 1 cup of firmly packed brown sugar. Add 3/4 cup evaporated milk or half-and-half.
2. Bring mixture to a boil over medium heat, stirring only to prevent sticking. When the candy begins to boil, add 2 cups of coarsely chopped pecans, 2 tablespoons of butter, and 1/4 teaspoon of salt.
3. When the mixture reaches the soft-ball stage, or about 236° on a candy thermometer, remove from heat and let stand for about 4 minutes.
4. Stir in 2 teaspoons of vanilla and begin beating with a wooden spoon. Beat for about 2 minutes or until the mixture begins to thicken.
5. As soon as the mixture shows signs of thickening, spoon onto buttered foil or wax paper using a tablespoon.
6. Once the pralines have cooled, wrap as desired and store in airtight containers. Pralines may be frozen.

Tips:

1. For creamier pralines, add a few teaspoons of light corn syrup to the sugar and milk mixture.

will post more of my candy recipes later

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 teaspoon salt
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