Louisiana Pralines

1 C Brown sugar
1 C White sugar
1/4 tsp. Salt
3/4 C Evaporated milk
3 Tbs. Butter
1/2 tsp. pure vanilla extract
1 1/2 C Pecan pieces

1.   Mix sugars, salt and evaporated milk in a
     heavy saucepan.
2.  Slowly bring to a boil until the soft ball stage        is reached on a candy thermometer, about 234
    degrees.  Quickly remove mixture from heat       and beat until creamy.
3.  Stir in butter, vanilla and pecans.
4.  Drop by spoonfuls on buttered wax paper and
     cool.  Wrap in aluminum foil and store in
     tightly covered containers.

Yield: about 20 pralines