Cream Pralines

In a 2-quart saucepan combine sugar, salt, evaporated milk and butter.

Stir over low heat until sugar is dissolved.

Add pecans. Increase heat to medium; continue cooking and stirring to softball stage (234 degrees F.)

Remove from heat.

Stir in vanilla, then cool 5 minutes.

(Meanwhile, place a large sheet of aluminum foil on counter surface in readiness for dropping patties.)

Stir rapidly until mixture begins to thicken and coats pecans lightly.

Drop rapidly from a tablespoon onto foil.

(Use a teaspoon for small pralines.)

If candy becomes too stiff to handle easily toward the last, stir in a few drops of hot water. Let patties stand until cool and set before removing from foil.