These pralines are not the soft shiny kind found in New Orleans.  They are firm and opaque and so delicious.  A perfect ending to a great Fajita dinner.

1-cup sugar

1/2-cup brown sugar

1/2 stick butter

1/2-cup milk

1 Tablespoon corn syrup

1-teaspoon vanilla

1. Combine the sugars, butter, milk and corn syrup in a heavy 2 quart saucepan and cook at a low boil for 15 – 20 minutes. Stir constantly.

1. Cook the mixture until it forms a soft ball when a small amount is dropped into a glass of ice water.

1. Add the vanilla and stir to combine.

1. Add the pecans and remove from the heat. Stir to coat the pecans.

1. Pour the mixture by spoonfuls onto a greased cookie sheet or parchment paper and allow to cool.