Creole Pralines

Creole Pralines
24 pieces


2 cups granulated cane sugar
1/2 cup brown sugar
1 stick butter (1/4 lb.)
1 cup cream
4 cups pecan halves
1 tablespoon vanilla extract


Combine sugars and cream in large saucepan, stir over low heat until sugar dissolves (about 20 minutes) after boiling starts, stir frequently. Add butter, vanilla and pecans and cook until the mixture forms a soft ball when a little is dropped into a cup of cold water (or registers 230-234 degrees on candy thermometer). Stir well. Drop mixture by spoonful (use wooden spoon) on wax paper. Let cool.