Praline Nuts

1 1/2 cups dark brown sugar

1 1/2 cups white sugar

2 Tbsps. margarine

1/8 tsp. salt

1 1/2 cups evaporated milk

2 cups whole pecans, walnuts, cashews or other nuts-you may mix nuts if you

prefer

1 tsp. vanilla extract

1 cup very cold water (to test "hard-ball" stage)

1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water.  Stir

constantly with a wooden spoon over a medium-low flame.  Mixture should be

at a low boil.  Stir bottom and sides continuously.  Cook for about 4

minutes until a drop of the mixture forms a "hard-ball" drop when placed in

a cup of cold water, or mixture reaches 260 degrees F.  Remove from stove

and beat briskly for 2 minutes until mixture cools, thickens, and becomes

creamy. On large pieces of waxed paper, aluminum foil, or oiled cookie

sheets, drop 2 or 3 nuts with a tablespoon of mixture for each praline.

When all of mixture has been poured, let cool thoroughly.  Store in airtight

containers.