Louisiana Pralines - cooking recipe

Ingredients

2 c. dark brown sugar, firmly packed
1 c. evaporated milk
1 Tbsp. margarine
1/8 tsp. salt
2 c. pecan halves
1 tsp. vanilla

Preparation

Line a cookie sheet with waxed paper.
In a heavy, 2-quart saucepan, combine sugar, milk, butter and salt.
Cook over low heat, stirring constantly until mixture comes to a boil.
Add pecans.
Cook over low heat to soft ball stage (234\u00b0 on candy thermometer), stirring occasionally; remove from heat.
Add vanilla and beat until candy begins to lose its gloss and pecans are coated.
Drop by teaspoonfuls on cookie sheet.
Cook until set.
Store in a tightly covered container up to 2 weeks.
Makes 36 pieces.