Pralines - cooking recipe

Ingredients

6 c. Colonial golden yellow soft sugar
2 c. Colonial granulated sugar
1 1/2 c. water
4 c. shelled pecans

Preparation

Boil sugar and water to a temperature of 238\u00b0 (or until a soft ball forms in cold water).
Remove cooked syrup from fire.
Add pecans. Return mixture to the fire until it again comes to a boil. Remove from fire and stir until syrup becomes slightly cloudy. Pour a large spoonful of the nut and syrup mixture on waxed paper to form a praline.
Makes about 35.