1 1/2 c. sugar
1 1/2 c. packed brown sugar
1 c. light cream
3 tbsp. butter
2 c. pecan halves

Butter sides of a heavy 2 quart saucepan. In the saucepan combine sugar, brown sugar, and cream. Cook over medium high heat until boiling, stirring CONSTANTLY with a wooden spoon to dissolved sugars. This will take 6 to 8 minutes. Avoid splashing mixture on sides of pan.

Carefully clip a candy thermometer to pan. Cook over medium-low heat until thermometer registers 234 degrees (soft-ball stage). Mixture should boil at a moderate-steady rate over the entire surface. Reaching the soft ball stage may take about 18 mintues.

At this stage you may serve this as a sauce.

Remove pan from heat. Add butter to pan but do not stir. Cool without stirring until thermometer reaches 150 degress (about 1/2 hour). Remove thermometer. Immediately stir in pecans. Beat vigorously with wooden spoon until candy is beginning to thicken but is still glossy. This should take 2 to 3 minutes.

Drop 2 tablespoons candy from large serving spoon onto baking sheets lined with wax paper forming 3 inch praline. If candy becomes too stiff to drop, stir in a few drops of hot water. Store in tightly covered container.

Makes 15 large pralines.