Instructions: Heat the oven to 350 degrees. Generously grease a large piece of foil with butter. Set aside. Spread nuts on a baking sheet and roast until lightly browned, 10 to 12 minutes. If using almonds, too, put them on the baking sheet near the oven door so that you can watch them. While the nuts are hot, stir in 2 tablespoons butter and sprinkle with salt. Set aside. In a heavy medium saucepan, stir together well and boil the brown sugar, granulated sugar, evaporated milk, 2 tablespoons butter and roasted nuts until the mixture reaches the soft-ball stage (236 degrees). Let stand undisturbed for 4 minutes to cool.

Add vanilla. Then start beating with a large wooden spoon. The second you feel the mixture begin to thicken, start spooning up the candies. Spoon heaping tablespoon-size pralines as fast as possible onto the buttered foil. Let stand to cool and set. Store in an airtight container.

Makes 30 two inch
pralines.

Note: If you want to make a double batch, add 1 tablespoon corn syrup to the ingredients. This will slow crystallization just enough to allow you to spoon up the larger batch.

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