New Orleans-Style Pralines

Submitted By: Jim Buck

Ingredients

• 1 cup white sugar
• 1 cup light brown sugar, firmly packed
• 1/2 cup light cream
• 2 tablespoons butter
• 1 cup pecan halves

Instructions

Combine sugars and cream in a pan and bring to a boil over medium heat. When mixture’s temperature reaches 228° on a candy thermometer, add butter and pecans. Stir constantly until temperature reaches 236°. Remove from heat and cool for five minutes.

Beat mixture to make sure that candy has coated pecans. Drop, one tablespoon at a time, onto well-greased aluminum foil. Allow to cool.
Serving suggestion: Eat alone or crumble over vanilla ice cream.