1 1/2 cups sugar
1 1/2 cups brown sugar
1 cup half-and-half or light cream
3 tablespoons butter
2 oz. Unsweetened chocolate, finely chopped
2 cups pecan halves
Butter the sides of a 2 quart saucepan. In saucepan, combine sugars and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to pan. Reduce heat to medium low. Continue boiling mixture at a moderate steady rate, stirring occasionally, until thermometer registers 234°.
Remove saucepan from heat. Add butter and chocolate, but do not stir. Cool without stirring to 150 °. Remove thermometer from pan. Stir in pecans, and beat mixture vigorously with a clean wooden spoon until it just begins to thicken but is still glossy. Working quickly, drop the pralines from a teaspoon onto waxed paper. Let stand until firm. Store, tightly covered, for up to 1 week.