1 (1 lb.) box light brown sugar
1/8 tsp. salt
3/4 cup evaporated milk
1 tbsp. butter
2 cups pecan halves

Mix sugar, salt, milk and butter in a 2-quart saucepan; cook, stirring, over low heat until sugar is dissolved.

Add pecans; cook over medium heat to soft ball stage (234-240°F on candy thermometer), stirring constantly.

Remove from heat; let cool for 5 minutes.

Stir rapidly until mixture begins to thicken; coat pecans lightly.

Drop immediately from tablespoon onto aluminum foil or lightly buttered baking sheet.

Tip: If candy becomes too stiff to handle easily toward the end, stir in few drops of hot water.

Cooks Note: Use of a candy thermometer is recommended.

Makes 20 large pralines.