3 c. sugar, divided
1 tsp. salt
1 (5.33 oz.) can evaporated milk, rinsed with a little water
Pinch of baking soda
1/2 c. butter
1 tsp. vanilla
1 qt. pecans, toasted

Combine 2 cups sugar with salt, milk and soda. Caramelize 1 cup sugar in a iron skillet over low heat. Pour caramelized sugar into milk mixture and stir until dissolved. Cook to soft ball stage on candy thermometer. Remove from heat and add butter and vanilla. Beat with spoon until shine has gone and it has cooled enough to drop on wax paper. Add pecans and drop on wax paper. If mixture gets too hard, place back on heat and add a little water. Makes 12 small pralines.