Creamy Pralines-By Diana Rattray, About.Com

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   Boil 3 cups of sugar with the half-and-half in a large saucepan until a small amount forms a soft ball when dropped into very cold water, about 236u00b0 on a candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring constantly over medium-low heat until it reaches the brown caramel stage. When both mixtures are ready, carefully add caramel sugar to first mixture, stirring with a long wooden spoon. Test for soft ball and when done, remove from heat and cool to lukewarm. Add vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax paper. Let cool; remove from wax paper. Store in tightly covered container.

* Per serving · 4 servings · Values may vary.

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