Pre-measure all of the ingredients. I have found that you will need them faster than you think.

Butter the sides of a heavy bottom sauce pan. Then add the sugars, salt, dark corn syrup, evaporated milk and remaining butter.

Add a candy thermometer or probe thermometer to the pan. Then turn the burner to medium heat. Stir constantly with a wooden spoon.

Bring to a boil and cook to a soft ball, I have determined that cooking till 235 produced the best results for me.

Remove from the heat and let cook for 15 minutes.

Add the vanilla and pecans.

Then stir constantly for 3 to 5 minutes or until the mixture begins to thicken and looses its glossy sheen.

Then moving quickly, drop tablespoons of the mixture onto wax paper.

Let cool completely and then store in an airtight container.

I made little packets out of wax paper to individually seal the pralines.