Pralines

Directions

1. Combine sugar, cream of tartar, salt, milk.
2. Stir over low heat until sugar dissolves, then cook to soft ball stage, 236 degrees.
3. Cool to 220 degrees.
4. Add butter, vanilla and pecans.
5. Stir to cream but keep over low heat to avoid hardening too soon.
6. Drop on buttered waxed paper.