Reposting this again so it has a print button! Enjoy!
- 2 cups brown sugar light
- 1 cup heavy whipping cream
- 1 cup pecans
- 1⁄2 teaspoon vanilla
Combine brown sugar and cream in a large saucepan. Stir until the sugar is melted hen boil to 236f (soft boil stage).
Remove from fire and stir in vanilla and pecans. Stir until the mixture begins to thicken and becomes sugary (you can taste the sugar). Let the mixture cool somewhat before large spoonfuls of pralines on silicon sheets (or wax paper on cookie sheets).
When completely cool, wrap each piece in a cellophane bag. They are delicate so be careful when stacking.
Best made when no moisture in the weather.