Pecan Pralines

1 1/2 cups Sugar 

1 1/2 cups Light Brown Sugar 

1 cup Heavy Cream 

6 TBSP Butter 

1 tsp Vanilla Extract 

1/2 tsp Salt  

2- 2 1/2 cups Toasted Pecans (Chop 1 cup into smaller pieces)

Directions

Combine Sugars, Cream, Salt and Butter together in a heavy pot.  Cook and stir over medium heat until the sugars dissolve and the mixture comes to a boil.

At 230 degrees add the pecans and cook until 237 degrees F, stirring constantly.

Remove from the heat and add the vanilla extract.

Allow to cool to 212 degrees F, untouched.

Using a wood spoon, stir continuously until mixture becomes creamy (about 30 seconds - 1 minute).

Scoop out on parchment paper immediately

Best served once they are cooled enough to eat.  I love them when they are slightly warm.

Adapted from Amy Nash (House of Nash Eats) and Peter Greweling.  I combined some of the best things from both recipes to create my own version.