1 1/2 C Sugar
1 1/2 C Brown Sugar
1 C Half & Half or Light Cream
3 T butter
2 C Pecan Halves
Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, brown sugar, and cream. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing the mixture on the sides of the pan.
Carefully clip a candy thermometer to the pan. Cook over medium-low heat, stirring occasionally until the thermometer reads 234', soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 18 to 20 minutes.
Remove pan from heat. Add butter but do not stir. Cook, without stirring to 150'. This should take about 30 minutes. Remove thermometer. Stir in nuts. Beat vigorously with a wooden spoon until candy is just beginning to thicken but is still glossy. This should take 2 to 3 minutes.
Drop about 2-tablespoon-sized pieces onto a baking sheet lined with wax paper, forming 3 inch pralines. If candy becomes too stiff to drop, stir in a few drops of hot water. When cool, store in a tightly covered container. Makes 15 large pralines.
