1 pound light brown sugar
1 (5⅓-ounce) can evaporated milk
2 tablespoons Karo light corn syrup
¼ cup Mazola or Nucoa margarine
1 teaspoon vanilla
1½ cups pecan halves
Combine sugar, evaporated milk and corn syrup in 2-quart saucepan.
Stirring constantly, cook over medium heat until mixture comes to
a boil. Continue cooking, stirring occasionally, until temperature
reaches 238°F. or until a small amount of mixture dropped into very
cold water forms a soft ball. Remove from heat. Add margarine; do not
stir. Cool to lukewarm (110°F.). Add vanilla and beat until creamy.
Stir in pecans. Drop by teaspoonfuls onto waxed paper. Shape with
a spoon into a 2½-inch circle, spreading pecans. Allow to remain
undisturbed until the pralines are firm and sugared. Makes 1½ pounds.
[Illustration: flowers]