Cream Pralines - cooking recipe

Ingredients

1 pound box light brown sugar
1/8 tsp salt
3/4 cup evaporated milk
1 Tbsp butter
2 cup pecan halves
1/2 tsp vanilla

Preparation

In a 2-quart saucepan combine sugar, salt, evaporated milk and butter.
Stir over low heat until sugar is dissolved.
Add pecans. Increase heat to medium; continue cooking and stirring to softball stage (234 degrees F.)
Remove from heat.
Stir in vanilla, then cool 5 minutes.
(Meanwhile, place a large sheet of aluminum foil on counter surface in readiness for dropping patties.)
Stir rapidly until mixture begins to thicken and coats pecans lightly.
Drop rapidly from a tablespoon onto foil.
(Use a teaspoon for small pralines.)
If candy becomes too stiff to handle easily toward the last, stir in a few drops of hot water. Let patties stand until cool and set before removing from foil.