New Orleans Pralines - cooking recipe

Ingredients

1 1/2 c. brown sugar
1 1/2 c. sugar
1/2 tsp. salt
1 c. milk
1/4 tsp. cream of tartar
1/4 c. butter (no substitute)
1 tsp. vanilla
2 1/2 c. pecan halves

Preparation

Combine the sugars, salt, milk and cream of tartar.
Stir over low heat until sugar dissolves, wiping crystals from side of pan. Cook at 236\u00b0 to 238\u00b0 on a candy thermometer.
Cool to 220\u00b0.
Add butter, vanilla and pecans* and beat until creamy with a wire whisk.
Quickly drop by spoonfuls onto buttered wax paper and let cool.