1 c. white sugar
1 c. brown sugar (1/2 light, and 1/2 dark)
1/2 c. milk
2 tbsp. white Karo syrup
2 tbsp. butter
1 tsp. vanilla
1 1/2 c. pecan halves
Dash of salt

Mix sugar, salt, milk and Karo syrup in 3 quart saucepan and cook to soft ball stage on candy thermometer. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm, store in closed container. Yields: 2 dozen pralines.