Best Traditional:
New Orleans Creamy Pralines

1 1/2 cups granulated sugar
3/4 cup packed dark brown sugar
3/4 stick unsalted butter
1/2 cup Carnation evaporated milk
1 1/2 cups pecan halves

Combine all ingredients in a heavy bottomed saucepan over med-high heat. Bring up to a boil. Reduce heat a bit and cook, stirring to the soft ball stage (230 on a candy thermometer). Remove from heat. Stir until thickened. Spoon out onto triple thickness of buttered waxed paper. Cool completely. Store in airtight containers.

NOTE: For a variation on flavors you can add any one of the following:

1 tsp. maple extract
1 tsp. rum extract
1 tsp. chocolate extract
1 tsp. coconut extract (omit pecans and add 1 1/2 cups shredded coconut)

Best New Age Praline and my personal favorite:

Microwave Pralines

1 lb. box of light brown sugar
1 cup whipping cream
2 Tbsp. unsalted butter
2 cups pecan halves or pieces

Place sugar and cream in a glass heat-resistant bowl. Microwave on high for 13 minutes. Immediately stir in butter and pecans until butter is melted. Do not beat. Quickly drop by tablespoon onto waxed paper or aluminum foil. Cool completely and store in airtight container.

NOTE: All microwaves have different HI may need to adjust the timing accordingly...have no fear...should you overcook slightly and you are unable to pour the mixture cause it hardens too quickly, just break up into small chunks and stir into your favorite premium quality vanilla ice cream and top with a splash of Praline Liqueur for a fabulous dessert!! This recipe yields a very rich creamy praline and is the only way I make them now!!