Ingredients
2cupspecan halves
1¼cupwhite sugar
¾cupbrown sugar,packed
½tspbaking soda
¾cuplight cream
2tbspunsalted butter
pinchsalt,optional
1tspbrandy,or vanilla, optional
Preparation
Preheat the oven to 300 degrees F. Place pecan halves on a baking sheet in a single layer.
Toast for 10 minutes, turning once. Let cool.
Line two baking sheets with parchment paper or Silpat and set aside.
Cook the sugars, baking soda, light cream to 235 degrees F.
Mix together the white and brown sugar and baking soda in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Clip a candy thermometer to the side of the pan.
Cook for about 25 minutes, whisking occasionally until mixture reaches 235 degrees F on a candy thermometer.
As soon as the temperature reaches 235 degrees F, add the butter and stir until the butter is fully melted and the mixture is well combined for about 1 minute.
Remove the mixture from the heat and stir in the brandy and pecans until well coated. Continue stirring to cool slightly for about 30 seconds.
Quickly drop by spoonfuls onto prepared baking sheets. Let cool completely for about 45 minutes, until the pralines lift easily from the pan.
Serve and enjoy!
