Instructions: Combine sugar, butter and evaporated milk in a medium saucepan over medium heat.

Bring to a boil; lower heat to a simmer. Add chocolate and stir constantly until temperature reaches 238 degrees on a candy thermometer.

Stir in vanilla, pecan pieces and pecan halves. Simmer an additional minute and remove from heat. Allow to cool for 5 minutes, stirring occasionally.

Drop pralines by heaping tablespoons onto parchment or wax paper and allow to sit at room temperature until pralines are set up. Store in an airtight container.

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