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In a large saucepan, mix dark corn syrup, brown sugar, evaporated milk, and salt.
Stir continuously while bringing it to a boil over medium-high heat.
Once boiling, lower heat and cook until soft-ball stage (236-240°F/113-116°C).
Off heat, stir in sugar and butter until combined.
Cool for 6-9 minutes, then mix in pecans and vanilla.
Spoon out onto wax paper or a silicone mat, spacing them apart.
Let pralines cool and set for about 30 minutes.