New Orleans School Of Cooking Pralines - cooking recipe

Ingredients

1 1/2 c. granulated sugar
3/4 c. light brown sugar, packed
1/2 c. milk
1 tsp. vanilla
3/4 stick butter
1 1/2 c. pecans, broken

Preparation

Combine all ingredients and bring to soft ball stage (238\u00b0 to 240\u00b0 on candy thermometer), stirring constantly.
Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture.
Spoon onto buttered waxed paper layered over newspaper.
Will make up to 50, depending in size. Let cool and transfer to covered tins.