Pecan Pralines, New Orleans School of Cooking

I bought pralines from New Orleans School of Cooking when my mother and sister and I visited there in 2012, and they were the BEST we tried - and we tried a lot!! When I came home I looked on line for the recipe, and found a video demo of the class on making pralines. I watched the video over and over until I got all the ingredients and instructions written down, which I submit here. Other recipes on this site recommend bourbon as flavoring, which I think sounds fab, so I noted it. I also added a dash of salt, as I always add a little salt to candy and frostings. I have not made these yet, but I'm posting it for safe-keeping.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 candies

Ingredients

• 1 1⁄2 cups granulated sugar
• 3⁄4 cup light brown sugar, packed
• 1  dash salt
• 1⁄2 cup  whole milk
• 6  tablespoons butter
• 1 1⁄2 cups pecans (roasted optional)
• 1  tablespoon vanilla (or 1 teasp. Vanilla and 1 teasp. Bourbon or brandy)

Directions

1. NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
2. Combine all ingredients and bring to a softball stage (238-240 degrees), stirring constantly. Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
3. Remove from heat.
4. Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
5. Spoon out on buttered aluminum foil or parchment paper.