New Orleans Pralines

• 1 lb. light brown sugar
• 1 (6 oz.) can evaporated milk
• 2 Tbsp. light corn syrup
• 1/4 c. butter
• 1 tsp. vanilla
• 1 1/2 c. pecan halves

1. Mix sugar, evaporated milk and corn syrup in a 2-quart saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Continue cooking, stirring occasionally, until temperature reaches 238u0b0 on candy thermometer, or until a small amount of mixture forms a soft ball when tested in very cold water.
4. Remove from heat.
5. Add butter, do not stir.
6. Cool to lukewarm (110u0b0 on thermometer).
7. Add vanilla and beat until creamy.
8. Stir in pecans.
9. Drop by teaspoon onto waxed paper. Shape with a spoon into 2 1/2-inch circles, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared.
10. Makes 1 1/2 pounds candy.

light brown sugar, milk, light corn syrup, butter, vanilla, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518271 (may not work)