Creole Pralines - cooking recipe

Ingredients

2 c. white granulated sugar
1 c. brown sugar
1 stick margarine (1/2 c.)
2 Tbsp. Karo syrup
1 c. milk
pecans for top

Preparation

Mix all ingredients, except pecans, in saucepan and boil for 15 minutes.
Then begin testing for drop-ball test in cool water. After soft ball stage, remove from heat for about 10 minutes or until it starts to granulate; then pour onto a buttered surface or aluminum foil in praline size rounds, and add pecans at once.
Let cool.