pecan pralines

Instructions

1. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
2. In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, heavy cream, butter, and salt.
3. Stir the mixture constantly with a wooden spoon until the sugars dissolve and the mixture begins to boil.
4. Once boiling, attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches 235°F (113°C), known as the soft ball stage.
5. Remove the pan from the heat and stir in the vanilla extract and pecan halves. Continue stirring vigorously until the mixture thickens slightly and becomes creamy, about 2-3 minutes.
6. Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheet, spacing them apart to allow for spreading.
7. Let the pralines cool completely at room temperature until they are firm to the touch.
8. Carefully peel the pralines from the parchment paper and store them in an airtight container at room temperature.