Southern Pralines

Uncredited

2 cups of sugar
3/4 teaspoon of baking soda (a&h)
1 cup of can cream
2 cups of pecan halves
11/2 tablespoons of butter

Combine two cups of sugar and 3/4 teaspoon of soda in a deep & heavy six quart saucepan and mix with wooden spoon. Add one cup of can cream. Stir carefully to keep sugar crystals in lower part of the pan.

Bring to a boil over medium heat (a flame tamer is a good idea), stirring constantly to prevent scorching. When mixture starts to boil; be careful. It will bubble high in the saucepan. Continue stirring to keep the mixture from boiling over. Using a candy thermometer, cook until it reaches 234 degrees. Lower than 234 degrees and the pralines will not firm up.

Remove pan from the heat and immediately add 11/2 tablespoons of butter. Measure accurately because too much butter may keep the pralines from firming up. Now add 2 cups of pecans halves and beat the mixture with a large metal spoon. The mixture will thicken in about 2 to 3 minutes.

Drop candy on waxed paper, buttered aluminum foil or a marble slab. This will make about two dozen 11/2" pralines.

Enjoy.