Chef Michael's New Orleans Pralines
1 cup light brown sugar (not packed)
1 cup sugar
1/2 cup evaporated milk
2 tablespoons butter
2 tablespoons light corn syrup
1/16th teaspoon salt
1 teaspoon vanilla
1 3/4 cups pecan halves
In a saucepan, using a wooden spoon, mix sugars, milk, butter, syrup, and salt.
Cook to softball stage, about 10 minutes. Test by dropping a drop of mixture into some cold water. Drop should be soft when picked up with fingers.
Remove from heat; add vanilla and nuts.
Beat until mixture begins to thicken, about 1 minute.
Drop by teaspoonfuls onto buttered wax paper.
Makes 2 dozen.