3 c. sugar
1 c. undiluted evaporated milk
2 tsp. vanilla
2 c. coarsely broken pecans
2 tbsp. butter

In large saucepan, slowly heat 2 cups of the sugar with the milk, stirring often, until simmering. At the same time in another saucepan or skillet over low heat, stir in the remaining cup of sugar until melted and a clear golden color. Pour this melted sugar very slowly into the milk sugar mixture, stirring as you go. Cook slowly until 238 degrees on a candy thermometer or until 1 teaspoon of mixture dropped in a cup of water forms a firm ball. Remove from heat; add vanilla, pecans, and butter. Beat or stir until mixture begins to thicken. Drop heaping teaspoonfuls on a waxed paper. Allow to become firm.

Makes about 40 small pralines.