Ingredients
3 teaspoons butter1/2 cup butter, cubed2 cups sugar1 cup packed brown sugar1 cup half-and-half cream1/2 cup sweetened condensed milk1 tablespoon light corn syrupDash salt3 cups pecan halves1/2 teaspoon vanilla extract
Preparation
Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside.
In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes.
Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes.
Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.
