---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 1 Servings
       2 c  Granulated sugar
       1 c  Light brown sugar, packed
     1/2 c  Unsalted butter or
       1 c  Milk
       2 tb Light corn syrup
       3 c  Pecan halves
       2 ts Vanilla extract
    Place 2 large parchment-paper sheets on baking sheets; butter parchment
   paper. Set aside. Combine all ingredients except vanilla in a heavy 2-quart
   saucepan over medium heat. Bring mixture to a boil, stirring often. Cook to
   soft-ball stage, 234F (114C). Remove from heat; stir in vanilla. Stir
   briskly until mixture loses its glossy sheen.
    WORKING QUICKLY, drop mixture by tablespoons onto buttered paper. Let
   pralines cool completely before removing from paper. Store at room
   temperatures in an airtight container (that’s a joke!).
    Makes 24 pralines
    New Orleans Pralines--and that’s pronounced PRAH-leens, to set the record
   straight--are unique among pralines. They contain butter and milk to give
   them a softer, almost chewy texture.
    Source: Terry Thompson’s Cajun Creole Cooking
    From The Cookie-Lady’s Files MM by Cuz