Pralines

Directions

1. 1
   Butter the sides of a heavy 2-quart sauce pan.
2. 2
   In the buttered pan, combine the sugars and cream.
3. 3
   Over medium-high heat, cook and stir the sugar/cream mixture to boiling.
4. 4
   Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.
5. 5
   Continue to cook and stir mixture until it reaches 234F (soft-ball stage); about 16-18 minutes.
6. 6
   Remove from heat.
7. 7
   Add butter, but DO NOT STIR.
8. 8
   Cool, without stirring until temperature reaches 150F (about 1/2 hour).
9. 9
   Stir in nuts.
10. 10
    Beat until candy just begins to thicken, but is still glossy (about 3 minutes).
11. 11
    Drop by spoonfuls onto waxed paper.
12. 12
    If candy becomes too stiff, stir in a few drops of HOT water.
13. 13
    When candy is set and cooled to room temperature, store in tightly covered container.
14. 14
    Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.