3 c. packed light brown sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1 c. milk
2 tbsp. butter
1 tsp. vanilla
2 1/2 c. pecan halves

Combine sugar, cream of tartar and salt in large thick saucepan. Stir milk into mixture. Place over moderate heat, stirring until sugar dissolves. Wipe sugar crystals from side of pan as necessary; cook without stirring to 236 to 238 degrees or soft ball stage. Remove from heat. Cool to 220 degrees.

Add butter, vanilla and pecans. Stir continuously until creamy. Drop from large spoon onto buttered surface or waxed paper. Yield: 1 1/2 to 2 dozen pralines or 2 1/2 lbs. pralines.