Recipe - Creole Potato Salad

1 cup Brown sugar firmly
Packed
1 cup Refined sugar
One half cup Cream
2 tablespoon Butter
1 One half cup Pecan halves

Combine sugars and cream in heavy saucepan, stir over low heat until sugar
dissolves. Increase heat and cook rapidly without stirring until mixture
registers 230234 degrees on candy thermometer, also known as the soft ball
stage. Stir in butter and pecans. Cook until mixture again reaches 234
degrees and do not stir. Then remove from heat and stir to thicken and
quickly drop by spoonsful on buttered wax paper. Store in airtight
container.

"My husband is from the N'awleans area and this is his favorite candy. You
just have to make sure you are making it on a rather dry day...it does not
do well in high humidity"

Recipe By : Topaze

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip