Dissolve 1 cup brown sugar and 1 cup white sugar in 1/2 cup light cream and boil to the thread test (228 degrees F) stirring occasionally.
Add 2 T butter and 1 cup pecan halves. Cook till syrup reaches soft ball (236 degrees F).
Cool and beat until somewhat thickened but doesn’t lose its gloss.
Drop by T on double thickness of waxed paper.
Yields 12 pralines.
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