1 c. brown sugar
1 c. white sugar
1/2 c. light cream
2 tbsp. butter
1 c. pecan halves

Dissolve sugars in cream and boil to the thread test (228 degrees). Cool. Beat until somewhat thickened but not until it loses its gloss, and drop by tablespoonsful onto a greased marble slab or double thickness of waxed paper. Makes 12 pralines.