----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Creole Pralines
 Categories: Candy
      Yield: 1 Batch

      1 c  Brown sugar; firmly packed
      1 c  Refined sugar
    1/2 c  Cream
      2 tb Butter
  1 1/2 c  Pecan halves

  Combine sugars and cream in heavy saucepan, stir over low heat
  until sugar dissolves. Increase heat and cook rapidly without
  stirring until mixture registers 230 to 234 F on candy thermometer,
  also known as the softball stage. Stir in butter and pecans. Cook
  until mixture again reaches 234 F and do not stir. Then remove from
  heat and stir to thicken and quickly drop by spoonsful on buttered
  wax paper. Store in airtight container.

  "My husband is from the N'awleans area and this is his favorite
  candy. You just have to make sure you are making it on a rather dry
  day... it does not do well in high humidity"

-----