Recipe: Shadow - Pecan Pralines - found this on

another site, maybe it will help.

"From an old Godchaux Sugar Refinery recipe book printed in
approx 1879. This is what pralines really tasted like in the
1800's. Most of today's pralines have milk in their recipes
and are not the authentic taste. The Godchaux Sugar Refinery
was an old company back in New Orleans, LA. If you don't cook
this long enough, put it back & cook it longer. If you've
cooked it too long and it gets hard before you've finished
"dropping...", add a little more water & return to simmer once
more. I've never ruined a batch...except by trying molasses!
Nothing else will damage the recipe."

Pecan Pralines

3 C white sugar
1 C light brown sugar
1 1/2 C water
3 C broken pecan meats (you can use halves; I prefer pieces
1 T butter or margarine
1 tsp vanilla

Place sugars & water in large heavy pot. (an old heavy iron pot)
Bring to boil. When sugars are dissolved, add pecans. Turn heat
down & allow mixture to gently simmer uncovered, stirring
occasionally. cook for approx 15-20 minutes..."until the mixture
grains when metal spoon is rubbed against the side of pot." (this
is direct quote from original copy). Remove from heat. Add
margarine & vanilla. Stir mixture until it appears to granulate
and adhere to the spoon. Drop by spoonfuls onto plain wax paper.
Allow to cool before removing & enjoy.