1 cup brown sugar 1 cup white sugar 1/2 cup water 2 tablespoons butter or margarine 1 cup pecan pieces
Prepare a flat surface with newspaper covered with waxed paper to receive the pralines. (The newspaper prevents the waxed paper from sticking to the counter when the wax melts).
Combine brown sugar, white sugar and water in a 3-quart pot. Boil to the thread stage (228 degrees F), stirring occasionally. At 228 degrees F, add butter and pecan pieces. Cook until the mixture reaches the soft ball stage (238 degrees).
Remove from heat and beat until mixture starts to thicken slightly. Drop by spoonfuls onto waxed paper, trying to evenly distribute equal amounts of pecan in each praline. (If you end up with some pralines having no pecans, it is the cook's responsibility to dispose of them personally).
Do NOT attempt to make double or larger batches, as the pralines set up very quickly, and may solidify in the pot. (If the pralines set up too quickly, or do not solidify at all, no big deal -- just put them back in the pot, add more water, and recook them to try again).