Cover 2 cookie sheets with wax paper; set aside. Mix brown sugar and milk in a 2 quart batter bowl. Stir well to make sure there are no lumps; they tend to burn during microwaving. Add pecans. Microwave on high 6 minutes. Stir, then microwave on high 3 to 4 minutes or until the mixture reaches 240 degrees on a candy thermometer, the softball stage. To test, drop some candy mixture into a cup of ice water. It should form a soft ball when pressed between the fingers.

Beat mixture about 3 minutes with a wooden spoon, or until it begins to thicken slightly. Quickly drop by the tablespoonful onto prepared wax paper, making sure each praline includes about 3 pecan halves. Let harden completely before pulling off paper. Store in an airtight container. Makes 24 pralines.