Pralines

1 1/2 C. sugar
1 1/2 C. firmly packed light brown sugar
1 C. evaporated milk
1/4 C. butter
2 C. pecan halves, toasted
1 tsp. vanilla

Bring sugars and milk to a boil in saucepan, stirring often. Cook over medium heat 11 min. or until candy thermometer reaches 228 degrees.
Stir in butter and pecans and cook, stirring constantly, until candy thermometer reaches 232 degrees.
Remove from heat; stir in vanilla. Beat with a wooden spoon 1-2 min. or just until mixture begins to thicken and lose its gloss.
Quickly drop by heaping tablespoonfuls onto buttered waxed or parchment paper. Let stand until firm.