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 was an old company
in New Orleans , LA. If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more
water and return to simmer once more. (From an old Godchaux Sugar Refinery recipe book printed approx. 1879)
3 cups white sugar
1-1/2 cups water
3 cups broken pecan meats (you can use halves; I prefer pieces)
1 tbsp butter or margarine
1 tsp. vanilla
Place sugars and water in larger heavy pot. Bring to boil. When sugars are dissolved, add pecans. Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally.
Cook for approx. 15 - 20 minutes..."until the mixture grains when metal spoon is rubbed against side of pot."
(this is direct wording from original copy)