New Orleans Pecan Pralines

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   1. Generously grease a large slab or piece of parchment/waxed paper.

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   2. In saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees. or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on flat surface.

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   3. Remove from heat and let cool 5 minutes.

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   4. Beat until thickened, then immediately drop by spoonfuls onto prepared surface and let rest until firm and cool.

No additional tips available.