Ingredients
| 1 | cup brown sugar |
| 1 | cup white sugar |
| 1/2 | cup cream |
| 2 | tablespoons butter |
| 1 | cup pecan halves |
Instructions
In medium-size pan, dissolve sugars in cream and boil until 228 degrees F. Add butter and pecans. Cook until soft-ball stage, 236 degrees F. Cool, then beat until somewhat thickened but not until it loses its gloss. Drop by tablespoons on waxed paper, it will flatten out.
Yield 12 pralines
