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Ingredients
- 1 cup Packed Brown Sugar
- 1 cup Granulated Sugar
- 1/4 teaspoons Salt
- 1/2 cups Heavy Cream
- 3 Tablespoons Unsalted Butter
- 2 cups Pecan Halves
Method
- Line 2 baking sheets with parchment paper. Set aside.
- Place a medium saucepan with a candy thermometer over medium heat. Make sure the thermometer is not touching the bottom of the pan. Add everything except the pecans. Bring the mixture to a boil, stirring constantly. When the mixture reaches 238°F to 240°F, or the "soft ball" stage, remove the pan from the heat.
- Add in the pecans, stirring for about a minute or until the mixture cools just enough to spoon onto the prepared pans. Working quickly, using a tablespoon to generously spoon pralines onto the prepared pans. Ideally, the pecans will be piled on top of one another and the sugar will spread slightly. (If you allow your mixture to cool too much before portioning out, your candies will not spread as much, if at all, though they will still taste the same-they just might not look as pretty.)
- Allow candies to cool and harden at room temperature for at least 30 minutes before removing from pan. Pralines will keep, in an airtight container, for up to 1 week.
- Adapted, ever so slightly, from the Joy the Baker Cookbook.
