CAROLINA PRALINES

11/2 cups granulated sugar

11/2 cups light or dark brown sugar

1 cup evaporated milk

1/4 cup unsalted butter

2 cups pecan halves, toasted

1 teaspoon vanilla extract

Directions

Dissolve sugars with the milk in a large, heavy pan over low heat, taking care not to boil before the sugars are dissolved. Brush down the sides with clean water from time to time. If the sugar is not dissolved before it boils, the pralines will be grainy, but they will still be delicious.

When dissolved, turn up the heat and bring to a boil. Cook over medium heat for 11 minutes, or until a candy thermometer registers 228 degrees (thread stage). Stir in butter. Cook, stirring constantly, until candy thermometer reaches 238 degrees (soft-ball stage).

Remove from heat and stir in pecans and vanilla. Beat with a wooden spoon 1 to 2 minutes, or until mixture begins to thicken and turn opaque. Quickly drop by heaping tablespoons onto buttered waxed paper or parchment paper; it will spread a bit and then become firm. Keep warm or rewarm if it hardens too quickly. If still runny and it doesn’t harden, scoop up and put the candy into a clean pan, bring up to 238 degrees again, and repeat as above.

Store in an airtight container at room temperature or freeze.