Old South Pralines

• 1 c. sugar
• 1 c. firmly packed light brown sugar
• 3/4 c. light cream or half and half
• 1/4 tsp. salt
• 2 Tbsp. butter
• 1 tsp. vanilla
• 1 c. coarsely chopped pecans

1. Butter sides of heavy 2-quart saucepan.
2. Place sugars, cream and salt in saucepan.
3. Cook over low heat, stirring constantly, until sugar is dissolved.
4. Turn heat to medium and cook until mixture boils.
5. Reduce heat and continue cooking to 234u0b0 on a candy thermometer.
6. Remove from heat.
7. Add butter and vanilla; do not stir.
8. Cool 5 minutes.
9. Stir in nuts.
10. Beat until candy loses gloss and becomes thick (about 300 strokes or 2 minutes).
11. Quickly spoon candy mixture, by teaspoonfuls, onto buttered cookie sheets. If mixture gets too thick to drop from spoon, add hot water, a teaspoonful at a time.
12. Yield:
13. 36 pieces.

sugar, brown sugar, light cream, salt, butter, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816678 (may not work)