Sherry Cream Pralines

• 1 cup brown sugar
• 1 cup granulated sugar
• 2 cups pecan halves
• 12 cup evaporated milk
• 1 tablespoon sherry wine

1. Mix all ingredients, except sherry, thoroughly in a heavy saucepan.
2. Cook over medium heat to soft ball stage (236 degrees on candy thermometer) stirring constantly.
3. Remove from heat.
4. When mixture stops bubbling, stir in sherry.
5. Cool slightly, then beat until mixture begins to thicken.
6. Drop candy onto waxed paper or buttered baking sheet to form patties.
7. If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water.
8. Makes about 20 two-inch patties.
9. Note: Mixture may also be dropped by spoonfuls into fluted paper cups, then placed in small muffin tins, if desired.

brown sugar, sugar, pecan halves, milk, sherry wine

Taken from www.food.com/recipe/sherry-cream-pralines-224584 (may not work)