Pecan Pralines

In a 2-quart heavy saucepan combine sugars and cream.

Bring to boiling over medium heat, stirring occasionally with wooden spoon. Continue cooking, stirring occasionally, to 228° on candy thermometer or until syrup spins 2-inch thread when dropped from spoon.

Add pecans and butter.

Cook over medium heat, stirring frequently to 236° on candy thermometer or until a little in cold water forms soft ball.

Remove pan to wire rack.

Let cool 10 minutes to 200° on thermometer.

Stir abut 1 minute or until slightly thick but still glossy.

Drop by rounded tablespoonfuls 3 inches apart onto sheet of foil (pralines will spread into large patties).

If mixture becomes too stiff, stir in 1 to 2 drops cold water.