CREAMY PRALINES

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse

1 cup granulated sugar
1 cup (packed) light brown sugar
2 tablespoons light corn syrup
2 tablespoons butter
Pinch of salt
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cups pecan pieces

In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

Yield: 1 1/2 dozen