3 cups sugar
1 cup warm milk
1 tsp. vanilla extract
1 tbsp. butter
2 cups pecans

Melt 1 cup of sugar. Add to warm milk. Add remaining sugar. Cook to a soft ball stage (234-240°F on candy thermometer).

Remove from heat; add vanilla, butter and pecans. Beat; drop on waxed paper or buttered surface.

Cooks Note: Use of a candy thermometer is recommended.

Makes 35 pralines.