1 c. sugar
1 c. brown sugar
1 c. light cream
1/4 c. butter
1/8 tsp. salt
1/8 tsp. baking soda
2 tsp. vanilla
2 c. pecans

Mix all ingredients except vanilla and nuts in heavy 2 quart pan. Bring to boil over medium low heat until sugars dissolved. Continue boiling to soft ball stage (234 degrees on candy thermometer) without stirring. Remove from heat. Beat vanilla and nuts. Drop by tablespoons onto wax paper. May be coated with melted chocolate chips, if desired. 25 pralines.