1 c. firmly packed brown sugar
1 c. granulated sugar
1 tbsp. corn syrup
1 tbsp. butter
5 tbsp. water
2 c. whole pecans

In two quart saucepan, combine sugar, corn syrup, butter and water. Bring to a boil. Add nuts and continue cooking over medium heat until candy reaches soft ball stage or 238 degrees. Remove from heat and stir rapidly until mixture begins to lose its gloss. Quickly drop candy from teaspoon onto waxed paper and allow to harden. Makes about 24 pralines. (Check for soft ball stage when mixture starts to boil again after adding pecans.)