Creamy Pecan Pralines
1 1/2 Cup granulated sugar
1 1/2 Cups packed dark brown sugar
1/2 tsp salt
2 Tbsp light corn syrup
1 Cup heavy cream
3 Tbsp unsalted butter, at room temp and cut into bits
2 tsp vanilla extract
2 Cups pecan halves, toasted and cooled
2 Tbsp bourbon or TN whiskey (optional)
Line 2 baking sheets with parchment paper.
-Spray the sides of a heavy 2-quart saucepan with nonstick cooking spray. combine the granulated sugar, brown sugar, and salt, corn syrup, and cream in the pan. Heat slowly over low heat, stirring constantly, until the sugars are melted and the mixture is smooth. Increase the heat to medium-high heat and bring the mixture to a boil. Boil gently until the mixture reaches the soft-ball stage (about 236 F on a candy thermometer), about 5 minutes. Remove from heat and let the mixture cool until it reaches 220F, about 10 minutes.
-Using a wooden spoon, beat in butter and vanilla until the mixture turns creamy and opaque. Stir in the pecans and whiskey, if using. Drop in 1/4-cup portions on the prepared baking sheets. Let the pralines cool completely until firm. When cool, serve immediately, or wrap each praline individually in plastic wrap or waxed paper and store in a tightly covered container for up to 1 week.