1 cup granulated sugar
1 cup light corn syrup (Karo)
dash of salt
1/4 cup (1/2 stick) butter
7/8 cup milk (1 cup less 2 tsp.)
2 cups pecan halves
1/2 tsp. vanilla

Stir together in a heavy 3-quart saucepan; sugar, corn syrup and salt. Cook over medium heat, stirring occasionally until temperature reaches 245°F on a candy thermometer (or until a small amount dropped into very cold water forms a firm ball that does not flatten on removal forms a firm ball that does not flatten on removal from water).

Add gradually so mixture does not stop boiling: butter, milk and pecans. Continue cooking, stirring frequently until temperature returns to 245°F. Remove from heat.

Add vanilla. Let stand until mixture stops bubbling. Drop by teaspoon in greased cookie sheets.

Let stand until set-wrap individually in plastic wrap or wax paper and store in tightly covered container.

Note: Use of a candy thermometer is recommended.

Makes 25 (2 inch) pralines.