Louisiana Pralines

1 C. brown sugar

1 C. white sugar

1/4 t. salt

3/4 C. evaporated milk

3 T. butter

1/2 t. pure vanilla extract

1 1/2 C. pecan pieces

Mix sugars, salt and evaporated milk in a heavy saucepan.

Slowly bring to a boil until the soft ball stage is reached on a candy thermometer, about 234 degrees. Quickly remove mixture from heat and beat until creamy.

Stir in butter, vanilla and pecans.

Drop by spoonfuls on buttered wax paper and cool. Wrap in aluminum foil and store in tightly covered containers.

Yield: about 20 pralines