Black Walnut Pralines

1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, brown sugar, and light cream. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.

2. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 16 to 18 minutes.

3. Remove saucepan from heat. Add the 3 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove thermometer from pan. Immediately stir in walnuts, raisins, and vanilla. Beat vigorously with a wooden spoon until mixture is just beginning to thicken but is still glossy. This should take about 3 minutes.

4. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water. Makes about 36 pralines.