Put down generous amounts of wax paper over thickness of newspaper on counter. Have a cup of water with large ice cube to test stages of mixture.
Butter sides of heavy sauce pan. Combine sugars and evaporated milk. Heat and stir over low heat until sugar is dissolved. Increase heat and cook to thread stage (230F). Remove from heat, add butter or margarine and nuts. Continue cooking, stirring occasionally, until mixture reaches soft ball stage (230F). Cool mixture about 5 minutes, or until mixture becomes slightly thicker. Drop by tablespoons onto waxed paper. Allow to stand until completely cooled. Wrap each praline in waxed paper and store in cool, dry place.
Makes about 20 pralines.
Cajun Country -- New Iberia, Louisiana