1 cup sugar
1 cup brown sugar
1/2 cup whipping cream
1 1/2 cups pecan halves
2 tablespoons butter
1 tsp. vanilla
cinnamon to taste (optional)
-In a heavy saucepan, combine both sugars and cream. Over medium heat, bring to boiling, stirring occasionally with wooden spoon. Continue cooking, stirring occasionally to 228 degrees Fahrenheit on candy thermometer.
-Add pecans, butter and vanilla. Cook over medium heat, stirring frequently, to 226 degrees Fahrenheit on candy thermometer.
Remove pan to wire rack. Allow to cool for about 10 minutes to 200 degrees Fahrenheit. Stir about one minute or until slightly thick but still glossy.
-Drop by rounded tablespoonfuls, 3 inches apart, onto sheet of double thickness waxed paper. Pralines will spread into large patties. If mixture becomes too stiff, stir in a drop or two of cold water.
-To store: Arrange in layers in plastic refrigerator container or tin with tight fitting lid with waxed paper between layers. Store in a cool dry place. Makes 1 dozen.
-Serve with vanilla ice cream or eat on their own. Yum!