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  1. In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and bring to a boil over medium heat.
  2. In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored. Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves, and cook the mixture to the soft-ball stage 235 degrees F on a candy thermometer.
  3. Remove the pan from the heat and beat the mixture until it thickens.
  4. Drop spoonsful of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter.
  5. Let the pralines harden.


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