1 ½ c. sugar
¾ stick butter (6 tbsp)
¾ c. light brown sugar (packed)
1 ½ c pecan (roasted optional)
½ c. milk
1 tsp. Vanilla

Combine all ingredients and bring to soft ball stage (230 -240 degrees), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on aluminum foil or parchment paper. Makes approximately 15 to 20 pralines, depending on size. Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20-25 minutes, until slightly brown. Options: Praline sauce (add ½ cup corn syrup to mixture).