Pecan Pralines Recipe

2 cups pecan halves 1 ¼ cup white sugar ¾ cup brown sugar, packed ½ teaspoon baking soda ¾ cup light cream 2 tablespoons unsalted butter Pinch of salt (optional, omit if using salted butter) 1 teaspoon vanilla  

Toast the pecans: This is an optional step, which gives the nuts a richer, nuttier flavor. Preheat oven to 300°F. Place pecan halves on a baking sheet in a single layer and toast for 10 minutes, turning once. Let cool. Line two baking sheets with parchment paper or Silpat and set aside. Cook sugars, baking soda, light cream to 235°F: Mix together white and brown sugar and baking soda in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Clip a candy thermometer to the side of the pan. Cook, whisking occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture (it looks like it's gasping) are normal at this stage. Add butter: As soon as the temperature reaches 235°F, add the butter and stir until the butter is fully melted and the mixture is well combined (about 1 minute). Remove the mixture from the heat and stir in the brandy and pecans until well coated. Continue stirring to cool slightly (about 30 seconds). Quickly drop by spoonfuls onto prepared baking sheets. Let cool completely until the pralines lift easily from the pan (about 45 minutes). Store in an airtight container for 3 to 5 days.

NOTES: If you can't find light cream, substitute half-and-half, which has a similar fat content.

Wear long sleeves to protect your arms from stray candy bubbles. Sugar burns are painful, so take care, especially with children around. It's better to start on a moderate heat setting and raise the temperature slowly than to cook the candy too hot, too fast. If a hot drop lands on your arm, rinse it off immediately and rub the spot with an ice cube to prevent a burn.

I highly recommend using a candy thermometer, preferably digital, to carefully monitor the temperature during the cooking process.

Traditional Southern recipes say never make these on a rainy day!