Pralines

In a heavy-bottomed saucepan, combine sugar, evaporated milk, corn syrup, and butter over medium heat, stirring until the butter melts and the sugar dissolves completely.

Bring the mixture to a boil, then continue cooking while stirring frequently until it reaches the soft-ball stage, approximately 235–240°F (113–116°C) on a candy thermometer.

Remove the saucepan from heat and stir in the vanilla extract and pecan halves, mixing well to coat the pecans evenly.

Allow the mixture to cool slightly, then beat it vigorously with a wooden spoon until it thickens and begins to lose its gloss, which indicates it is ready to drop.

Working quickly, drop heaping spoonfuls of the mixture onto a parchment-lined baking sheet or greased flat surface, spacing them about 2 inches apart.

Let the pralines cool and set at room temperature until firm and completely hardened before removing them from the surface.