Combine 2 cups sugar and 3/4 teaspoon baking soda in a deep 3-quart saucepan; mix well with wooden spoon. Then add 1 cup light (half & half) cream. Stir carefully to keep sugar crystals in lower part of pan. All crystals should be dissolved when candy boils. This helps make it smooth and creamy.

Bring to boiling over medium heat, stirring occasionally to prevent scorching. When mixture starts to boil, it bubbles high in pan, so reduce heat and continue stirring to keep it from boiling over. Mixture caramelizes slightly as it cooks. Cook until candy forms a soft ball when tested in cold water (234 degrees). TEST SEVERAL TIMES.

Remove pan from heat. Add 1 1/2 tablespoon butter immediately. Measure accurately--too much butter may keep pralines from firming. Add 2 cups pecan halves, and beat mixture until thick enough to drop from a spoon--easiest from a metal tablespoon. Candy thickens rapidly with beating--in 2 to 3 minutes.

Drop candy on waxed paper or buttered aluminum foil. If you place waxed paper on a large cookie sheet, you can set pralines aside until cool. Makes 2 to 2 1/2 dozen patties.

If necessary, add a tablespoon or so of hot water to keep candy at the right stage for dropping from spoon.