1 1/2 c. sugar
1/2 c. milk
1 1/2 c. toasted pecans
3/4 c. brown sugar (packed)
6 tbsp. butter
1 tsp. vanilla

Combine all ingredients except vanilla in a heavy saucepan. Bring to boil stirring constantly to 238 degrees. Use candy thermometer. Remove from heat and stir until creamy. Drop by teaspoons on Pam sprayed foil. Yield: 30 to 35 pralines.

NOTE: To toast nuts - MICROWAVE: Spread in single layer on microwave-safe dish. Cook uncovered at 100% for 4 1/2 minutes. CONVENTIONAL OVEN: Bake on baking sheet for 20 to 25 minutes at 300 degrees.