Praline Candy Recipe. Can you share yours?

I have never made them, but I have had these two recipes saved for a long time:

Pecan Pralines

From “You Are Where You Eat: Stories and Recipes From the Neighbors of New Orleans” This recipe comes from Numa’s cousin Albert’s wife, Mildred Martinez. She in turn got it from a friend some 50 years ago. The recipe, including the instructions, is almost the same as Louisiana Sen. Allen J. Ellender’s recipe printed on the back of the Bergeron Shelled Pecans bag. The only difference is Mildred’s addition of vanilla. (Hahne’s note: You can easily use fewer nuts than the recipe calls for, but if you add more, you might not have enough sugar mixture to hold everything together. Stir and stir and stir before you start spooning out the mixture. The sugar must crystallize, or you’ll have a sticky mess.)??

2 cups granulated sugar
1 cup dark or light brown sugar
1 stick butter (1/4 lb.)
1 tbl. vanilla
1 cup milk
2 tbls. Karo syrup?
4 cups pecan halves or pieces??

1. Put all the ingredients except the pecans in a 3-quart saucepan and cook for 20 minutes.??

2. After boiling starts, stir occasionally. Add the pecans and cook t.he mixture until the liquid forms a soft ball when a little is dropped into cold water

3. Stir well and then drop by spoonfuls onto waxed paper. Place a few sheets of newspaper under the waxed paper. I find it convenient to place a small table near the stove over which I put a few sheets of newspaper, and then put the waxed paper over that.

Pecan Pralines #2

Ingredients:?
2 cups heavy cream, 1 teaspoon vanilla, 4 cups raw or brown sugar, 2 cups pecan halves, 2 tablespoons butter?

Instructions: ?Butter a medium saucepan - this will make it easier to clean later. Pour in the cream and place it over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over a medium heat, stirring frequently, until the mixture reaches the softball stage (236 degrees on a candy thermometer). Remove from heat and quickly beat in the butter - this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. ??Lay out a long strip of wax paper on a work surface. Moisten it with a damp towel. Drop good-size spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely - later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of wax paper in between.??Serves: Makes about 2 dozen.

I've never made it, but just thinking about it made my eyes wet reminiscing about Granny. All great thoughts.

Waiting patiently...