Line a baking sheet with parchment paper or a silicone baking mat. Set aside. This will prevent the pralines from sticking as they cool.
- Combine Ingredients:
In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, heavy cream, and butter. Stir gently over medium heat until the sugar dissolves and the mixture becomes smooth. - Cook to Perfection:
Attach a candy thermometer to the pan and bring the mixture to a gentle boil. Stir occasionally and cook until the thermometer reads 238°F (soft ball stage). This ensures the pralines set correctly. - Add Pecans and Flavor:
Remove the pan from the heat. Stir in the pecans, vanilla extract, and salt. The mixture will thicken as it cools slightly. Stir briskly for about 2 minutes until it becomes creamy. - Shape the Pralines:
Using a spoon or cookie scoop, drop spoonfuls of the praline mixture onto the prepared baking sheet. Work quickly, as the mixture will harden as it cools. - Cool and Serve:
Allow the pralines to cool completely at room temperature, about 30 minutes. Once firm, they can be stored in an airtight container for up to a week.
Pro Tips:
- For an extra layer of flavor, toast the pecans lightly in a dry skillet before adding them to the mixture.
- If the praline mixture hardens too quickly, reheat it gently over low heat to regain its creamy texture.
