brown sugar, lightly packed
1In a heavy sauce pan combine both sugars and evaporated milk. Insert thermometer but don't allow to touch bottom of pot. Line counter top with a sheet of wax paper about 24 in.
2Cook on med-low heat until it reaches soft ball stage on candy thermometer about 240 degrees. Remove from heat when temperature is reached.
3Add vanilla(it will bubble) and pecans. Stir vigorously with tablespoon(not measuring spoon) until it looks shiny about 30 seconds.
4Quickly spoon out onto wax paper a tablespoon at a time before they begin to harden in pot.
5Gently move wax paper on counter so that each praline will have a cool spot to continue cooling and easier removal.
Originally Posted: Mon, Jan 18, 2010