Pralines

Directions

1. 1
   Oil 3 baking sheets lightly.
2. 2
   In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.
3. 3
   Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238F.
4. 4
   Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220F.
5. 5
   Stir in butter and vanilla.
6. 6
   Beat mixture until creamy and stir in pecan halves.
7. 7
   Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.
8. 8
   Store pralines, wrapped individually in wax paper, in an airtight container in a cool place.
9. 9
   Pralines keep up to 2 weeks.