1 c. granulated sugar
1 c. light brown sugar, firmly packed
1/2 c. light cream
1 1/2 c. pecan halves
2 tbsp. butter or regular butter

In 2-quart, heavy saucepan, combine sugars and cream. Over medium heat, bring to boiling, stirring occasionally with wooden spoon. Continue cooking, stirring occasionally, until candy thermometer registers 228 degrees.

Add pecans and butter. Cook over medium heat, stirring frequently, to 236 degrees on candy thermometer. Remove pan to wire rack. Let cool about 10 minutes to 200 degrees. Stir about 1 minute or until slightly thick but still glossy.

Drop by rounded spoonsful, 3 inches apart, onto sheet of foil. Pralines will spread into large patties. If mixture becomes too stiff, stir in a drop of two of cold water.

To Store: Arrange in layers in plastic refrigerator container with waxed paper between layers. Store in cool, dry place, several weeks. Makes 1 dozen.

NOTE: This should make excellent PENUCHE! Substitute canned milk for the light cream, 2 cups of walnuts for the pecans, and cut the final cooking off at 232 degrees, as suggested by Walton at this elevation. 1/2 teaspoon of cream of tartar should reduce crystalization.