CREAM PRALINES

Mix 1 lb. Light brown sugar, ¾ cup evaporated milk, a few grains of salt, 2 cups of pecan halves together in a heavy sauce pan.  Cook over medium heat to a soft ball stage (260 degrees), stirring constantly.  Cool slightly, then beat until mixture begins to thicken.  Drop candy rapidly from a tablespoon on a sheet of aluminum foil or a well-buttered baking sheet.  Makes about 20 delicious pralines 2 “ in diameter.