1 Cup Sugar
1 Cup Light karo syrup
Dash of salt
2 Cups Pecans
7/8 Cup Evaporated milk
1 Cup Milk (minus 2 tablespoons)
1/4 Cup Butter
1 Tsp. Vanilla
Combine sugar, syrup and salt in a medium sized saucepan.
Cook over medium heat, stirring occasionally, until small amount dropped in cold water forms a hard ball.
Gradually (so the mixture never stops boiling) add pecans, milks and butter. Continue cooking until it tests again as hard ball in cold water.
Let stand until mixture stops foaming.
Drop by teaspoons-full onto well-buttered baking sheet or wax paper.
When completely cool, remove.
Wrap each praline in wax paper