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. Add vanilla. 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 or cellophane.

YIELDS:Approximately 30 - 2" pralines.