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Louisiana Caramel Pralines

2 cups granulated sugar
1 cup evaporated milk
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups chopped pecans, toasted
2 tablespoons butterPlace 2 cups sugar and milk in a large saucepan. Cook slowly, stirring often. At same time, put the 1 cup sugar in another saucepan on low heat; stir until melted. Pour slowly into the milk and sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball will form when dropped into cold water (238 degrees F on a candy thermometer).Set off the heat. Add vanilla extract, pecans and butter. Beat or stir until this begins to thicken. Drop by spoonsful on wax paper. They should set up immediately.


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