1 cup brown sugar
1 cup granulated sugar
1/2 cup cream
2 tbsp. butter
1 cup pecans

Combine sugars and cream. Boil to thread stage (230°F on candy thermometer), stirring occasionally.

Add butter and pecans. Continue cooking until mixture forms a soft ball (234-240°F on candy thermometer).

Remove from heat. Beat until mixture starts to thicken but not until it loses its gloss.

Drop from teaspoon onto a buttered platter or cookie sheet to form pralines of the desired size.

Cooks Note: Use of a candy thermometer is recommended.

Makes 12 large pralines.