Cook over medium heat in a medium saucepan.

Mix: 1/2 c. light brown sugar 1/2 c. light Karo 1 sm. can Pet milk

When candy thermometer reaches 210 degrees. Add 1 1/2 cups of pecans. Continue cooking until 235 degrees. For chocolate pralines add 1 heaping tablespoons of cocoa to above.

Remove from heat, add 1/3 stick of butter, 1/2 teaspoon vanilla, 1/2 teaspoon mapleine and light shake of salt. Cool until 150 degrees then stir until firm enough to drop from spoon on wax paper.