Pralines

Directions

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.