New Orleans Pralines

Mix sugar, evaporated milk and corn syrup in a 2-quart saucepan.

Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Continue cooking, stirring occasionally, until temperature reaches 238° on candy thermometer, or until a small amount of mixture forms a soft ball when tested in very cold water.

Remove from heat.

Add butter, do not stir.

Cool to lukewarm (110° on thermometer).

Add vanilla and beat until creamy.

Stir in pecans.

Drop by teaspoon onto waxed paper. Shape with a spoon into 2 1/2-inch circles, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared.

Makes 1 1/2 pounds candy.