1 c. dark brown sugar
1/2 c. undiluted milk
1 c. pecan meats
1 tbsp. butter
1 c. white sugar

Dissolve sugar in canned milk and boil to thread stage, 228 degrees on candy thermometer. Stir occasionally. Add butter and nut meats and cook until syrup reaches soft ball stage, 236 degrees. Remove from heat and cool without disturbing to 100 degrees. Beat until thickened but not until it looses gloss. Drop by tablespoons onto buttered cookie sheet. Candy will flatten out into large cakes. Makes 12 pralines.