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CREAMY NEW ORLEANS PRALINES 
1 1/2 c. firmly packed light or dark brown sugar
1 1/2 c. granulated sugar
1 c. evaporated milk
3 tbsp. butter
1/2 tsp. vanilla extract
2 c. pecans halves

Combine sugars and milk. Place over low heat and stir until dissolved. Bring to boil; lower heat and cook to 234 degrees. Remove from heat; add butter, extract, cool to 200 degrees without stirring. Add pecans. Beat until creamy and candy holds shape. Drop by large spoonful on buttered surface or waxed paper. Yields 12 to 18 pralines.
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