New Orleans Pralines

Ingredients:

Directions:

1 cup	- cream	1. Fill a measuring cup with two full cups of pecans.  Carefully remove any pieces of pecan shell. 2. Combine cream, sugar, molasses and butter into a large pot. 3. Stir candy while bringing it to a boil. 4. Once it has started to boil, add vanilla and then pecans; but, not all at once.  Continue stirring while you add pecans. 5. Once all pecans are added, drop a few drops of candy into a coffee cup with room temperature water.
2 cups	- pecans
1 cup	- brown sugar
2 Tbsps.	- butter
1/2 tsp.	- vanilla extract (flavoring)
1/2 cup	- molasses
6. Push candy around bottom of cup and see if you can roll it into a ball.  Repeat every few minutes with a few new drops.  When candy candy can be rolled into a ball; candy is done.
7. Remove pot from heat and beat candy vigorously.  As candy cools, it will be become difficult to stir.
8. Once candy is really difficult to stir, use spatula to push a few pecans onto the wax paper (or buttered pans) and pour some candy on top of the pecans.  Let cool, then remove from wax paper.

Lady Helen's Creamy Pralines

Ingredients:

Directions:

1/2 pint	- whipping cream	1. Fill a measuring cup with one full cup of pecans.  Carefully remove any pieces of pecan shell. 2. Combine cream, 2 cups sugar, butter into a sauce pan. 3. In small iron skillet, put the other cup of sugar. 4. Slowly melt the cup of sugar, being careful  not to burn. 5. At the same time cook the other mixture slowly.
1 cup	- pecans
3 cups	- pure cane sugar
1/3 stick	- butter or margarine
1 tsp.	- vanilla extract (flavoring)
6. When the cup of sugar has melted, slowly add it to the boiling cream and sugar.
7. When candy will form a soft ball in a cup of tap water, remove from fire and allow to cool.
8. When cooled to about 140 degrees F, add the pecans and vanilla and beat until ready to pour onto wax paper.