Pralines by Mary Rivero

This pecan candy is a New Orleans Favorite. Using a thermometer helps you get this melt in your mouth treat perfect!

34 cup light brown sugar
3/4 cup sugar
1/2 cup evaporated milk
1/2 stick butter
1 tsp. vanilla
1 cup pecan halves
Candy thermometer
Wax paper

Cook sugar, brown sugar and milk until 235 degrees stirring constantly. Remove from heat; add butter and vanilla. Stir until butter is melted. Stir in pecans. Spoon spoonfuls of mixture onto wax paper. Allow to cool. Should puddle slightly.