I gave this recipe to my friend 30 years ago and she still makes these today. These are just wonderful for holiday eating or filling candy tins.
In a heavy 3-quart saucepan, mix sugar, salt, milk and Karo syrup.
Cook to the soft ball stage over medium heat. Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
Add the butter and vanilla. Remove off heat and beat until cool.
Stir in the pecans and then drop by tablespoon onto wax paper. When firm, store in a closed container. Makes approximately 2 dozen pralines.
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