Pralines

• 1 cup light brown sugar

• ⅓ cup heavy whipping cream

• ¼ cup (half a stick) salted butter (or unsalted, plus a pinch of salt)

• 1 tsp vanilla extract

• 1 cup powdered sugar

• 1½ cups pecan halves

1: Line a large cookie sheet (or two) with parchment paper or silicon pads.

1: Place the brown sugar, whipping cream, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
2: Start a timer and boil for 1 minute, then remove from the heat.
3: Immediately whisk in the powdered sugar, and then gently stir in the pecans and vanilla extract. Working quickly, stir until smooth.
4: Allow mixture to thicken and cool slightly, but not long. You do not want the mixture to get too cool and begin to harden in the pot. if this happens, stir in a teaspoon of milk or hot water and stir until creamy.
5: Drop heaping spoonsful onto the paper or silicon and allow it to cool and set up for at least 30 minutes.
6: if these end up too grainy, or if they never set, break (or scrape) them up, put them back in the pot with a tablespoon or two of milk or cream, and heat them again. Add 10-15 seconds to the boiling time and try again.