2 c. granulated sugar
1 c. packed brown sugar
1/2 c. The Christian Brothers brandy
1/2 c. whipping cream
1/4 c. butter
2 c. salted peanuts

In 3 quart saucepan stir sugars, brandy, cream and butter over medium heat to dissolve sugars. Bring to boiling and cook without stirring until mixture reaches 234 degrees on candy thermometer. Remove from heat. Add peanuts and beat 2 to 3 minutes just until mixture begins to look opaque. Spoon immediately onto baking sheets lined with waxed paper, to form 3 inch patties. Cool: peel off paper and store in airtight container. Makes 18 pralines about 1 1/2 pounds.