Combine sugar and milk. Place over low heat, stir till dissolved. Bring to a boil; lower heat and cook to 234 degrees on a candy thermometer. Remove immediately from heat, add butter and vanilla. Cool to 200 degrees, DO NOT STIR. Add pecans, beat till creamy and it holds it's shape. Drop by large spoonfuls on buttered pan or waxed paper.
Yields 12-18 pralines..Enjoy when cool.
Not a NESTLÉ®-tested recipe.