1 lb. light brown sugar
1 (6 oz.) can evaporated milk (undiluted)
2 tbsp. light corn syrup
1/4 c. butter
1 tsp. vanilla
1 1/2 c. pecans halves or pieces

In a 2 quart saucepan turn the sugar, evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 238 degrees on candy thermometer or until a small amount of the mixture forms a soft ball when tested in very cold water. Remove from heat. Add butter; do not stir.

Cool to lukewarm (110 degrees) on a candy thermometer. Add vanilla and beat until creamy. Stir in pecans; drop by teaspoonfuls onto wax paper. Shape with a spoon into a 2 1/2 inch circle, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared. Makes 1 1/2 pounds.