By Mrs. T. J. Sullivan
2 c. granulated sugar
2/3 c. milk
1/3 c. dark or maple-flavored corn syrup
1/4 t. salt
1/2 t. vanilla
1 c. pecans
Combine sugar, milk, corn syrup, and salt in saucepan. Cook over medium heat stirring constantly until sugar is dissolved. Cook without stirring to soft ball stage (238 degrees on candy thermometer) or until a small amount of the mixture forms a soft ball when tested in cold water.
Remove from heat and cool to lukewarm (110 degrees). Add vanilla and then beat until mixture is thick and creamy. Stir in pecans and drop from tip of spoon onto waxed paper. Shape with a spoon to form a circle and to spread pecans so they are only one layer deep.
Allow to remain until the praline is firm.
(March 27, 1958, The Greenville Herald Banner)
Submitted by Sarah Swindell