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Makes one dozen candies
1 cup granulated sugar
1 cup light brown sugar, packed
½ cup light cream
1 ½ cups pecan halves
2 tbsp. butter
1) In a 2-quart heavy saucepan combine sugars and cream. Over medium heat bring to boiling, stirring occasionally with a wooden spoon. Continue cooking, stirring occasionally until the candy thermometer reads 228 degrees F, or until syrup spins a 2-inch thread when dropped from a spoon.
2) Add pecans and butter. Cook over a medium heat, stirring frequently, to 235 degrees F, or until it is dropped in a little cold water and forms a soft ball.
3) Remove pan to wire rack. Let cool 10 minutes- to 200 degrees on candy thermometer. Stir about 1 minute until slightly thick but still glossy.
4) Drop by rounded tablespoonfuls 3-inches apart onto sheet of foil or double thickness wax paper. Pralines will spread into large patties. If mixture becomes too stiff, stir in a drop or two of cold water.
5) To store: Arrange in layers in plastic refrigerator container or tin with tight fitting lid, with waxed paper between the layers. Store in a cool, dry place for several weeks.
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