1 c. firmly packed light brown sugar
1/2 c. sugar
1/2 c. evaporated milk (undiluted)
1/4 c. Karo light corn syrup
1 tsp. butter
1 tsp. vanilla
1 1/2 c. coarsely broken pecans or walnuts

In heavy 3 quart saucepan stir together brown sugar, white sugar, milk and corn syrup. Cook over very low heat (about 1 hour) stirring frequently until temperature reaches 238 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water. Remove from heat.

To mixture, add butter and vanilla. Beat about 1 minute or until well blended. Add nuts, stir until coated. Quickly drop by tablespoon onto wax paper placed on cookie sheet. When cool and set, remove from paper. Makes about 24 (3 inch) pralines.

Note: Mixture will curdle if cooked too rapidly.