Pralines

1 cup firmly packed light brown sugar

1 cup granulated sugar

1 cup evaporated milk

2 tbsp butter

1/8 tsp salt

1 cup pecan halves

Place a large sheet of waxed paper on baking sheet and set aside. In a heavy 4 quart

saucepan, combine both sugars, evaporated milk, butter and salt. Cook over high

heat until butter has melted, stirring occasionally. Reduce heat to medium, insert candy

thermometer into mixture, and cook until temperature reaches 225 degrees (soft ball

stage). Remove saucepan from heat and stir in pecans; continue stirring until candy

cools slightly and appears opaque.

Working quickly with a tablespoon, form an even amount of candy and drop onto waxed

paper and transfer to an airtight container and store at room temperature up to 4 days.