New Orleans Pralines

Step 1

Combine the sugars and water in a pan and stir over low heat until sugar is dissolved.

Step 2

Boiled to 235-degrees on a candy thermometer or until a soft ball forms when syrup is tried in cold water.

Step 3

Add butter and pecans and boil to 245-degrees or until a firm ball will form when tried in water.

Step 4

Remove from heat and stir until syrup begins to firm up.

Step 5

Drop quickly by spoonfuls onto waxed paper placed over folded newspapers.