Owen Brennan'S Creole Pralines - cooking recipe

Ingredients

1 c. granulated sugar
1 c. packed brown sugar
1/2 c. heavy cream (you can use Pet milk)
2 Tbsp. butter
1 c. chopped pecans

Preparation

In heavy pan, combine sugars, milk and butter.
Cook, uncovered, over medium heat until mixture boils and reaches 238\u00b0 on candy thermometer or until a sample forms a soft ball in cold water.
Remove from heat and stir in pecans.
Beat for about 3 minutes or until creamy and somewhat cooled.
Drop by tablespoon onto a double thickness of wax paper.
Pralines will harden in 15 minutes.
Makes about 2 dozen.
Very easy to make.