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PRALINES

1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water. Stir
constantly with a wooden spoon over a medium-low flame. Mixture
should be at a low boil. Stir bottom and sides continuously. Cook
for about 4 minutes until a drop of the mixture forms a "hard-ball"
drop when placed in a cup of cold water, or mixture reaches 260
degrees F. Remove from stove and beat briskly for 2 minutes until
mixture cools, thickens, and becomes creamy.

On large pieces of waxed paper, aluminum foil, or oiled cookie
sheets, drop 2 or 3 pecans with a tablespoon of mixture for each
praline. When all of mixture has been poured, let cool thoroughly.
Store in airtight containers.

Serves 10 - yields forty 2-inch pralines.

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