Combine sugar, brown sugar, milk, vanilla, butter and pecans in saucepan and bring to soft-ball stage, 238 to 240°, stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture. Spoon onto buttered wax paper, foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspapers underneath, as hot wax will transfer to whatever is beneath it. TIP: To roast pecans, bake on sheet pan at 275° 20 to 25 minutes, until slightly browned and smell permeates. Do not attempt to double recipe. candy 08