New Orleans-Style Creamy Pecan Pralines

What you need

• 300 g (1 1/2 cups) granulated sugar
• 300 g (1 1/2 cups, packed) light brown sugar
• 240 ml (1 cup) heavy cream
• 85 g (6 tbsp) unsalted butter
• 1/4 tsp salt
• 1 tsp vanilla extract
• 200 g (2 cups) pecan halves

Method

Restated from the original video

1. 1

   Line two baking sheets with parchment paper and keep them within reach of the stove.

2. 2

   In a heavy 3 l (3 qt) saucepan, combine both sugars, the cream, butter and salt. The mixture foams up, so use a large pan.

3. 3

   Set over medium heat and stir until the sugar crystals melt, then let the mixture bubble up to a full boil.

4. 4

   Clip on a candy thermometer and cook, stirring now and then, until it reaches 115 °C (240 °F), the soft-ball stage, 8-12 min. Molten sugar is extremely hot, so keep children away.

5. 5

   Take the pan off the heat and let it stand for 5 min without stirring.

6. 6

   Stir in the vanilla and pecans, then beat with a wooden spoon until the mixture loses its gloss and thickens slightly, about 2 min. Stop as soon as it dulls: too much beating turns it crumbly, too little leaves it soft and sticky.

7. 7

   Work quickly: drop heaped tablespoons onto the parchment, 5 cm (2 in) apart. If the mixture stiffens in the pan, stir in hot water 1 tsp at a time.

8. 8

   Leave the pralines to set at room temperature until firm and slightly crystalline, about 30 min.

9. 9

   Store in an airtight container at room temperature for up to 2 weeks.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.