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.) Remove from heat. Add margarine and 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 and enjoy.
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 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. I've never ruined a batch...except by trying molasses! Nothing else will damage the recipe.