Louisiana Pralines

• 2 cups Granulated Sugar
• 1 cup Dark Or Light Brown Sugar
• 1 stick Butter
• 1 cup Evaporated Milk
• 2 Tablespoons Karo Syrup
• 4 cups Pecan Halves
• 1 teaspoon Vanilla

1. Put all ingredients except pecans and vanilla in a 3 qt. saucepan and cook to a softball stage, stirring occasionally.
2. Add pecans and cook until mixture returns to the softball state, stirring as it cooks. Add vanilla and stir well until mixture thickens and dulls.
3. Drop by spoonfuls on wax paper. (Place a few sheets of newspaper under wax paper to prevent wax melting on table.)
4. Allow pralines to set and then flip them over.
5. Note: If candy gets too stiff to handle, add a little evaporated milk or heat it again until melted.
6. Makes about 25 pralines (depending on how large or small you make them)

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

Taken from tastykitchen.com/recipes/desserts/louisiana-pralines/ (may not work)