These are not brittle and not necessarily chewy, but are somewhat soft.

1 1/2	Cups	Sugar
3/4	Cup	Light brown sugar, packed
1/2	Cup	Milk
1	Tsp.	Vanilla
6	Tbsp.	Butter
1 1/2	Cups	Pecans

Combine all ingredients and bring to a soft ball stage (238° to 240° on a candy thermometer), stirring constantly. Remove from heat. Stir until mixture thickens, becoming creamy and cloudy and pecans stay suspended in mixture. Spoon onto buttered wax paper, aluminum foil or parchment paper. Makes 1 to 5 pralines, depending on size.