Creamy Pralines

1 c C&H Golden Brown Sugar

1 c C&H Granulated Sugar

1/2 c Evaporated milk

1/4 ts Salt

1/4 ts Maple flavoring

1 1/2 c Pecans

Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly. Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken. Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties. To prevent hardening of candy in pan, set over hot water while spooning out. Makes 15 to 20 pralines.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias