2 c. sugar
3/4 tsp. baking soda
1 c. light cream
1 1/2 tbsp. butter
2 c. pecan halves

In 3 quart saucepan combine sugar and soda; mix well. Stir in cream. Bring to boiling over medium heat, stirring constantly. cook and stir to soft ball stage (234 degrees on candy thermometer). (Mixture caramelizes slightly as it cooks.) Remove from heat; add butter. Stir in pecans. Beat the candy until thick enough to drop from spoon, 2 to 3 minutes. Drop tablespoonful onto waxed paper. If the candy becomes too stiff to drop, add a little hot water to make the right consistency. Makes 24.

Pralines were named for the French Marshal Duc de Choiseul Praslin, whose recipe led to the divine pralines of New Orleans. Praslin believed that nuts coated with sugar were most digestible.