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 2 quart saucepan. Combine sugar, brown sugar and cream. Cook over medium heat to boiling. Stir constantly 6-8 minutes. Cook over medium-low heat for 16-18 minutes. Until candy thermometer reaches 234 degrees or candy forms a soft ball when dropped in cold water.

Remove from heat. Add butter; do not stir. Cool for 30 minutes or until 150 degrees on thermometer. Stir in pecans. Beat vigorously until candy begins to thicken, 2-3 minutes.

Drop by teaspoonfuls onto wax paper. If candy becomes too stiff to drop add a few drops of hot water. Makes 36. Store in airtight container.

For chocolate pralines add 2 squares of unsweetened chocolate when adding butter.