Pralines

Preparation

1. Step 1

   Oil 3 baking sheets lightly.

   Step 2

   In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.

   Step 3

   Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.

   Step 4

   Store pralines, wrapped individually in wax paper, in an airtight container in a cool place. Pralines keep up to 2 weeks.