Texas Pecan Pralines

Texas Pecan Pralines 2 - cups packed light brown sugar 1 - cup granulated sugar 1 - cup heavy cream 1/2 - teaspoon salt 1/4 - teaspoon cream of tartar 4 - tablespoons butter, cubed 1 1/2- teaspoons vanilla 2 1/2 - cups pecan halves Have ready 2 large baking sheets, either oiled or lined with parchment or waxed paper. In a heavy 2-quart saucepan, combine the sugar, cream, salt, and the cream of tartar. Cook the mixture over medium heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil over medium-high heat, and boil it undisturbed until a candy thermometer registers 238 F degrees. Remove the pan from the heat and let the mixture cool until the candy thermometer registers 220 F degrees. Stir in the butter and the vanilla. Using a hand-held electric mixer, beat the mixture until creamy, and then stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the baking sheets and let the pralines cool. Remove the pralines carefully and store them, wrapped individually in waxed paper, in airtight containers in a cool Recipe Yields: 30-40 Pieces - depending on the size