Pralines

1. 1

   Combine sugar, brown sugar, butter, water and light corn syrup.

2. 2

   Using a candy thermometer, and without stirring, cook over medium heat to the'soft-ball stage,' or 234F*.

3. 3

   Cool to 200F without stirring.

4. 4

   Stir in pecans and return to heat, stirring until thickened.

5. 5

   Drop by spoonfuls onto wax paper and cool until firm.

6. 6

   *'Soft-ball'describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze.

7. 7

   On a candy thermometer, the soft-ball stage is between 234 and 240F.

* Per serving · 4 servings · Values may vary.