3 cups sugar
1 cup dark brown sugar
1 (5 oz.) can cream (evaporated milk)
1/2 cup (1 stick) butter
1 cup pecans

In a large pan, mix sugar and cream well. Place on moderate heat and boil. Cook mixture until a ball forms when you drop it in cold water (234 to 240°F on candy thermometer). Remove from heat. Add butter and pecans. Beat by hand for approximately 3 minutes. (If candy starts to become too hard, add just a little cream.) Drop, using a large spoon, onto waxed paper.

Note: Use of a candy thermometer is recommended.

Makes approximately 24 pralines.