In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and
bring to a boil over medium heat.
In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored.
Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves,
and cook the mixture to the soft-ball stage — 235 degrees F on a candy thermometer.
Remove the pan from the heat and beat the mixture until it thickens.
of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter.