1 c. brown sugar
1 c. white sugar
1 c. pecans, shelled
1/2 c. cream
2 tbsp. butter

Dissolve sugar in cream and bring to a boil stirring occasionally. Add butter and pecans. Cook until syrup reaches the softball stage (238 degrees F). Cool without disturbing. Beat until somewhat thickened but not until it loses its gloss and drop by tablespoons onto a well greased flat surface (marble is great) or on a waxed paper lined surface. The candy will flatten out into large cakes. Yield: 20 pralines.