|Sugar||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Light cream||1 Cup (16 tbs)|
|Pecan halves||8 Ounce (2 Cups)|
Butter the sides of a heavy 2 quart saucepan.
In the saucepan combine sugar, brown sugar, and cream.
Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars.
This should take 6 to 8 minutes.
Avoid splashing the mixture on sides of the pan.
Carefully clip a candy thermometer to pan.
Cook over medium low heat, stirring occasionally, till thermometer registers 234Â°, soft ball stage.
Mixture should boil at a moderate, steady rate over entire surface.
Reaching soft ball stage should take 18 to 20 minutes.
Remove pan from heat.
Add butter or margarine but do not stir.
Cool, without stirring, to 150Â° (about 30 minutes).
Immediately stir in pecans.
Beat vigorously with a wooden spoon till candy is just beginning to thicken but is still glossy.
This should take 2 to 3 minutes.
Drop about 2 tablespoons candy from a large serving spoon onto baking sheets lined with waxed paper, forming 3 inch pralines.
If candy becomes too stiff to drop, stir in a few drops of hot water.
Store in a tightly covered container.