Pecan Pralines

Instructions

1. Prepare your workspace
   Line two large baking sheets with parchment paper or silicone mats. Have all ingredients measured and ready before starting, as the praline mixture requires immediate attention once it reaches temperature.
2. Toast the pecans
   Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant but not darkened. Remove from oven and set aside to cool.
3. Make the sugar mixture
   In a heavy-bottomed 3-quart saucepan, combine granulated sugar, brown sugar, heavy cream, milk, butter, and salt. Place over medium heat and stir until sugars are completely dissolved.
4. Cook to softball stage
   Insert a candy thermometer and bring mixture to a boil without stirring. Allow to cook until it reaches 238-240°F (114-116°C), the soft ball stage. This typically takes 10-15 minutes. Watch carefully to prevent scorching.
5. Remove from heat and add remaining ingredients
   Remove pan from heat immediately. Stir in baking soda (mixture will foam slightly), then add vanilla extract and toasted pecans. Begin stirring vigorously with a wooden spoon until the mixture begins to thicken and becomes creamy and opaque, about 3-5 minutes.
6. Form the pralines
   Working quickly before the mixture sets, drop heaping tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. If the mixture becomes too stiff, add 1-2 teaspoons of hot water and stir to loosen.
7. Cool and set
   Allow pralines to cool completely at room temperature until firm, approximately 30-45 minutes. Do not refrigerate as this can cause the sugar to crystallize and create a grainy texture.