In a heavy-bottomed saucepan, combine the sugars, heavy cream,
butter, and water. Place over medium-high heat and stir constantly
until the pralines reach the softball stage, 238 to 240 degrees.
Add the pecans and remove from the stove. Continue to stir
vigorously until the candy cools and the pecans remain suspended
in the candy, about 2 minutes. Spoon the pralines out onto a
parchment or aluminum foil lined sheet pan and cool completely
before serving.
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