Pralines

2 cups packed light brown sugar

1 cup granulated sugar

1 ¼ cups milk

¼ cup light corn syrup

1/8 tsp. salt

1 tsp vanilla

1 ½ cups pecan halves

In large pot heat sugars, milk, corn syrup and salt to  boiling, stirring constantly.  Reduce heat to medium.  Cook without stirring, to 236 degrees on candy thermometer.  Cool without stirring, about 1 hour or until pot is cool to touch.  Add vanilla and pecan halves.  Beat 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss.  Drop mixture by spoonfuls onto waxed paper, try to divide pecans equally.  Let stand uncovered 12 t0 18 hours or until candies are firm and no longer glossy.  Store tightly covered at room temp.