Pralines

By Bettye

Ingredients

• 1 cup brown sugar
• 1/2 pint heavy cream
• 1 cup white sugar
• 2/3 cup pecans
• 1/4 teaspoon cream of tartar
• dash vanilla
• 2 tablespoons butter

Preparation

Step 1

Combine all in large saucepan, cook and stir until it comes to a boil. Boil until it thickens and turns dark golden, usually 8-10 minutes (use candy thermometer: 236-238 degrees F.). Place pan in sink full of cold water. Add vanilla and butter and beat until it thickens -- not too thick or you can't get it out of the pan (candy thermometer: 220 degrees F.). Drop on buttered waxed paper (spread paper out on kitchen table and rub stick of butter over it to keep candy from sticking). Work quickly, as it will harden fast and be hard to drop.