Praline Candy
A taste of the south

1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup evaporated milk
1/4 cup butter or margarine
2 cups pecan halves, toasted
1 tsp vanilla extract

Bring sugars and milk to a boil in a Dutch oven, stirring often. Cook over medium heat, stirring often, 11 minutes or until a candy thermometer registers 228 degrees (thread stage).

Stir in butter and pecans; cook, stirring constantly, until candy thermometer registers 236 degrees (soft ball stage).

Remove from heat; stir in vanilla. Beat with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken. Quickly drop by heaping tablespoonfuls onto buttered wax paper or parchment paper; let stand until firm. Yield:  about 2 1/2 dozen.