Pralines
| 1 | pound light brown sugar |
| 1 | (5⅓-ounce) can evaporated milk |
| 2 | tablespoons Karo light corn syrup |
| ¼ | cup Mazola or Nucoa margarine |
| 1 | teaspoon vanilla |
| 1½ | cups pecan halves |
Combine sugar, evaporated milk and corn syrup in 2-quart saucepan. Stirring constantly, cook over medium heat until mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 238°F. or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat. Add margarine; do not stir. Cool to lukewarm (110°F.). Add vanilla and beat until creamy. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Shape with a spoon into a 2½-inch circle, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared. Makes 1½ pounds.
