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From an old recipe book of the Godchaux Sugar Refinery, an old company in New Orleans, Louisiana, printed approximately 1879.
Note: This is what pralines really tasted like in the 1800's. Most of today's pralines have milk in the recipe and are not authentic in taste. If candy does not set, return to pot and cook longer. If is hardens before you can drop it, add a little more water and bring to a simmer.
3 cups granulated sugar
1 cup packed brown sugar
1 1/2 cups water
3 cups chopped or halved pecans
1 tablespoon butter
1 teaspoon vanilla extract
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1st Keep
 tihleigh
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