Pecan Pralines Recipe

1. Line 2 baking sheets with parchment paper. In heavy 3-quart saucepan, combine both sugars, cream, corn syrup, and baking soda, until blended. Bring to boil over medium-low heat, stirring with wooden spoon to prevent scorching. Cook until mixture reaches soft-ball stage (240° on candy or deep-fat frying thermometer).
2. Remove from heat. Stir in butter and then pecans. Beat with wooden spoon until mixture thickens slightly (temperature should be about 210° to 220°). Drop onto prepared baking sheets by tablespoonfuls to form 2 1/2-inch-diameter pralines. (This is the tricky part, deciding when they can be dropped. If you wait too long, they will not flatten out and will start to crystallize. You may want to do a few test candies. You can rewarm the mixture if it hasn't cooled too much; place over low heat and stir as little as possible.) Let candies harden, and store between sheets of waxed paper in airtight container.