Pralines

• 1 12 cups sugar
• 1 12 cups packed brown sugar
• 1 cup light cream
• 3 tablespoons butter
• 3 -4 cups hazelnuts or 2 cups pecan halves

1. Butter the sides of a heavy 2-quart sauce pan.
2. In the buttered pan, combine the sugars and cream.
3. Over medium-high heat, cook and stir the sugar/cream mixture to boiling.
4. Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.
5. Continue to cook and stir mixture until it reaches 234F (soft-ball stage); about 16-18 minutes.
6. Remove from heat.
7. Add butter, but DO NOT STIR.
8. Cool, without stirring until temperature reaches 150F (about 1/2 hour).
9. Stir in nuts.
10. Beat until candy just begins to thicken, but is still glossy (about 3 minutes).
11. Drop by spoonfuls onto waxed paper.
12. If candy becomes too stiff, stir in a few drops of HOT water.
13. When candy is set and cooled to room temperature, store in tightly covered container.
14. Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.

sugar, brown sugar, light cream, butter, hazelnuts

Taken from www.food.com/recipe/pralines-36059 (may not work)