Cream Pralines

• 1-lb. box light Brown Sugar
• 1/8 teaspoon salt
• 3/4 cup Evaporated Milk
• 1 Tablespoon Butter
• 2 cups Pecan Halves

Instructions:
Mix sugar, salt, evaporated milk and butter in a 2-quart saucepan. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft-ball stage (234 degrees), stirring constantly. Remove from heat and let cool five minutes. Stir rapidly until mixture begins to thicken and coat pecans lightly. Drop rapidly to form patties onto aluminum foil or lightly buttered baking pans. (If candy becomes too stiff at the last to handle easily, stir in a few drops of hot water.) Let stand until cool and set.
Makes about 44 small pralines.