Cane River Cuisine published by the Service League of Natchitoches, Louisiana
1-1/4 cups white sugar
3/4 cups brown sugar
1/2 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups pecan pieces
Combine sugars. Add milk and mix. Cook over medium heat until soft ball stage 236-238 degrees. Remove from heat. Add butter, vanilla, and pecans. Beat until creamy. Drop on waxed paper. Makes 24 pieces.
Hint: If the mixture starts to harden before you finish dropping the pralines, put the pot over low heat and stir until it is soft again.