Creole Pralines - cooking recipe

Ingredients

1 1/2 c. medium brown sugar
1 1/2 c. granulated sugar
1 c. water
1 tsp. vinegar
1 Tbsp. butter or margarine
2 c. pecan halves

Preparation

Combine the sugars, water and vinegar.
Cook to soft ball stage (236\u00b0).
Add butter, nuts and a few drops of red food coloring.
Remove from heat.
Immediately beat until mixture starts to thicken and becomes cloudy.
Quickly drop by heaping tablespoonfuls onto buttered waxed paper or foil.
Cool.
Makes 14 (3 to 3 1/2-inch) pralines.