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Pre-measure all of the ingredients. I have found that you will need them faster than you think.
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Butter the sides of a heavy bottom sauce pan. Then add the sugars, salt, dark corn syrup, evaporated milk and remaining butter.
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Add a candy thermometer or probe thermometer to the pan. Then turn the burner to medium heat. Stir constantly with a wooden spoon.
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Bring to a boil and cook to a soft ball, I have determined that cooking till 235 produced the best results for me.
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Remove from the heat and let cook for 15 minutes.
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Add the vanilla and pecans.
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Then stir constantly for 3 to 5 minutes or until the mixture begins to thicken and looses its glossy sheen.
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Then moving quickly, drop tablespoons of the mixture onto wax paper.
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Let cool completely and then store in an airtight container.
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I made little packets out of wax paper to individually seal the pralines.