Traditional Pralines

The perfect praline. 

Traditional Praline Recipe
Yield: 2 dozen pralines
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  1. 1 cup firmly packed light brown sugar
  2. 1 cup sugar
  3. 1⁄2 cup heavy whipping cream
  4. 1⁄4 teaspoon baking soda
  5. 2 tablespoons unsalted butter
  6. 1 teaspoon vanilla extract
  7. 2 cups pecan halves
  1. Line a baking sheet with parchment paper. Set aside.
  2. In a medium saucepan, bring brown sugar, sugar, cream, and baking soda to a boil. Cook, stirring occasionally, until a candy thermometer reads 240°. Remove from heat; stir in butter and vanilla. Quickly add pecans, stirring vigorously until mixture thickens and loses some of its shine, 1 to 2 minutes.
  3. Quickly spoon mixture by heaping tablespoonfuls, and drop onto prepared pan. (If mixture hardens, add 1 tablespoon hot water at a time until mixture returns to a spoonable consistency.)
  4. Let cool until hardened, approximately 10 minutes. Store in an airtight container at room temperature up to 1 week.
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