4 c. firmly packed brown sugar
2 c. light corn syrup
2 c. water
1/4 tbsp. milk
1/4 tbsp. butter
1/2 tsp. salt
3 c. pecan halves
1 tsp. vanilla

In heavy 3-quart saucepan, stir together brown sugar, corn syrup, water, milk, butter, and salt. Cook over medium heat, stirring constantly, until mixture boils. Add pecans. Reduce heat to low. Continue cooking, stirring occasionally, until temperature reaches 238 degrees on candy thermometer or until it reaches soft ball stage.

Remove from heat. Stir in vanilla. Immediately drop by teaspoonfuls onto wax paper placed on cookie sheets and cool. Makes 50 (2 inch) pralines.