1 c. brown sugar
1 c. white sugar
1 c. pecan meats
1/2 c. cream
2 tbsp. butter

Dissolve sugars in cream and bring to a boil, stirring occasionally. Add the butter and pecans and cook until the syrup reaches the soft ball stage, 238 degrees. Cook without disturbing. Beat until somewhat thickened but not until it loses its gloss. Drop by tablespoons onto a well-greased flat surface or on wax paper. The candy will flatten out into large cookies. Approximately 20 pralines.