---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 1 Servings
   1 1/2    Sticks unsalted butter
       1 c  Sugar
       1 c  Packed light brown sugar
     1/2 c  Heavy cream
       1 c  Milk
       1 c  Chopped pecans
       2 c  Pecan halves
       2 tb Vanilla extract
    NOTE: To judge doneness, use one or more of the following guides; 1. Candy
   thermometer will read 240F
    2. When done, the batter will begin forming distinct threads on the sides
   or bottom of the pan.
    3. Near the end of the cooking time, make a test praline every few
    The early-test pralines will be somewhat runny, very shiny and somewhat
   translucent. The ideal praline will have progressed past that stage--it
   will not be runny and will be less shiny; when cooled it will be opaque,
   lustrous and crumbly instead of chewy.
    4. Near the end of the cooking time, drizzle spoonfuls of the mixture
   across the surface of the mixture. When ready, the mixture will form a neat
   thread across the surface.
    Assemble all ingredients and utensils before starting to cook. You will
   need a large heavy bottomed aluminum pot or skillet with deep sides, a long
   handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a
   manual release) and a lightly buttered cookie sheet. Be careful not to get
   any of the mixture on your skin, as it sticks and can cause serious burns.
    Melt the butter in the pot over high heat. As soon as it’s melted, add the
   sugars and cream. Cook 1 minute, whisking constantly. Add the milk and
   chopped pecans, cook 4 minutes more, whisking constantly. Reduce heat to
   medium and continue cooking and whisking 5 minutes. Add the pecan halves
   and vanilla and continue whisking and cooking until done, about 15 to 20
   minutes longer (see NOTE above on tests for doneness). If mixture starts to
   smoke toward end of cooking, lower the heat.
    Remove pan from heat. Quickly and carefully drop the batter onto the
   cookie sheet by heaping spoonfuls, using the second spoon to scoop the
   batter off the first (or use ice cream scoop). Each praline should form a
   2-inch patty about 1/2 inch thick. Cool and store in an airtight container,
   or wrap each praline in plastic wrap or foil.
    LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the
   utensils in it. This will melt the batter off.
    Source: Louisiana Kitchen
    From The Cookie-Lady’s Files Message 207 Tue Dec 14, 1993