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Pralines are one of the favorite sweets of the South, particularly Louisiana and Texas. Anyone who has ever visited New Orleans remember the wonderful pralines that are for sale all over the city. This is a very easy candy to prepare!

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2 cups sugar
2 cups firmly packed light or dark brown sugar*
1 cup evaporated milk
2 cups pecan halves

* The type of brown sugar used will determine the color of the pralines.

In a large saucepan over medium heat, combine sugar, brown, sugar, and evaporated milk; cook, stirring constantly until the candy thermometer reaches 236 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads. Immediately remove thermometer and remove sugar mixture from heat; set saucepan in a large pan of cold water to cool.

Butter a large sheet of wax paper; set aside.

When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss. Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper. NOTE:  Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften.

When pralines cool and become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.

Makes 36 small or 20 large pralines.