Pecan Pralines

1 cup brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
4 tablespoons butter
2 tablespoons water
1 1/4 cup pecan halves, toasted
1 - 2 tsp vanilla (a “splash”)

Grease cookie sheet with cooking spray or with butter, and have it ready.

In a heavy-bottomed saucepan, combine the brown sugar, granulated sugar, cream, butter, and water. Hook a candy thermometer on the side – tip should not touch bottom of pan but should be in the mixture, and should be in a position where you can read the temperature easily.

Place over a medium-high heat and stir constantly until the pralines reach the “softball” stage, 238 to 240 degrees F. Remove from heat - add the pecans and the splash of vanilla. Continue to stir the candy vigorously with a wooden spoon until the candy starts thickening – could be immediately or take a few minutes.

Quickly spoon the pralines out onto the cookie sheet - each spoonful is one praline. They will harden up as they cool. Cool completely before removing from cookie sheet and serving.

Makes about 15 average size pralines (2-3 inches in diameter)

To toast nuts: You can spread out in a heavy dinner plate, microwave for 2-3 minutes. Or, spread nuts on baking sheet, and bake in oven at 375, stirring occasionally, 6 to 10 minutes. Either way, nuts are done when you can smell their aroma.