Combine heavy cream and sugar in medium-size saucepan. Heat over medium heat, stirring occasionally, until mixture becomes golden brown and reaches the soft ball stage. Immediately add pecans and lemon juice. Continue to cook until mixture again reaches soft ball stage. Drop praline mixture from large kitchen spoon onto oiled cookie sheet into mounds, spreading each into a cake 1/4-inch thick and 4 inches in diameter. Let harden. Gently lift each praline with a spatula. Store in airtight container with wax paper in between. Pralines are extremely fragile; handle with care. Note: Soft ball stage is when a candy thermometer registers 238° and when a drop of hot syrup dropped into cold water forms a soft ball which flattens on removal from the water. Do not attempt to make pralines on a damp or foggy day. Makes eighteen 4-inch pralines Nutrient Value Per Praline: 286 calories, 2 gm. protein, 23 gm. fat, 11 mg. sodium, 37 mg. cholesterol. candy 04