3 c. firmly packed light brown sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1 c. milk
2 tbsp. butter
1 tsp. vanilla extract
2 1/4 c. pecan halves

Combine sugar, cream of tartar, salt, and milk. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan. Cook to 236-238 degrees or until mixture forms a soft ball in a cup of tap water. Cool to 220 degrees. Add butter, extract, and pecans. Beat until creamy. Drop from a large spoon onto a buttered surface or waxed paper. Yield: 1 1/2 to 2 dozen pralines. Wrap individually or store in a tightly closed can.