Pecan Pralines for 18 Servings

Instructions:

1. Line a large baking sheet with parchment paper or generously butter the surface.
2. Combine the granulated sugar, brown sugar, butter, and heavy cream in a heavy-bottomed saucepan over medium heat. Stir constantly until the butter is melted and the sugars have dissolved into a uniform liquid.
3. Increase the heat slightly and bring the mixture to a rapid boil. Stop stirring and allow the mixture to bubble until a candy thermometer reads 235°F–240°F (113°C–115°C).
4. Remove the pan from the heat immediately. Stir in the vanilla extract, salt, and pecan halves. Stir vigorously for about 30–60 seconds until the mixture thickens and becomes slightly opaque.
5. Using a tablespoon or a cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, leaving about an inch of space between each.
6. Let the pralines cool completely at room temperature for 30 minutes.