Creole Pralines

• 1 1/2 cups sugar
• 1 1/2 cups light brown sugar
• 1/8 teaspoon salt
• 1/4 lb butter or 1/4 lb margarine
• 3 cups pecan halves
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup evaporated milk
• 1/2 cup whole milk

1. Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
2. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
3. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
4. Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
5. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
6. Allow the pralines to cool before serving.

sugar, light brown sugar, salt, butter, pecan halves, vanilla, almond extract, milk, milk

Taken from www.food.com/recipe/creole-pralines-105200 (may not work)