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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.