|Brown sugar||1 Cup (16 tbs), firmly packed|
|Granulated sugar||2 Cup (32 tbs)|
|Corn syrup||3 Tablespoon|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Pecans||1 Cup (16 tbs), chopped|
|Pecan halves||1⁄2 Cup (8 tbs)|
Cook all ingredients, except nuts, to soft ball stage (236° F.).
Add chopped nuts.
Beat until stiff and creamy.
When mixture is stiff, drop rapidly from a spoon onto a buttered sheet in patties about 4 inches in diameter.
Press pecan halves into top of each praline.
Candy should stiffen immediately.
Wrap in waxed paper.
Makes 1 3/4 pounds, 12 pralines.