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Butter sides of 2 qt pan. Combine sugars, milk and corn syrup on med/high heat. Heat to boiling, stirring with a wooden spoon, 5-6 minutes. Avoid splashing mixture up sides of pan. Carefully clip a candy thermometer to pan. Cook over medium low heat, stirring occasionally until thermometer reaches 234, softball stage, about 10-12 minutes.Mixture should boil at a moderat, steady rate, over the entire surface. Remove pan from heat. Add butter and vanilla. DO NOT STIR. Cool to 150 degrees, about 20 minutes. If needed, slightly tilt the pan so the mixture covers the thermometer to give an accurate reading. Remove thermometer, immediately stir in pecans vigorously with a wooden spoon until candy is JUST beginning to thicken and still glossy 2-3 minutes. Quickly put spoonfuls on wax paper and let them harden.Store in a tightly covered container. Makes 12 large pralines.
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