This is the sweetest confection! Called Pralines in New Orleans and "sucre à la crème" up here in Quebec.
Combine butter, brown sugar, granulated sugar, corn syrup and cream.
Bring to a boil, on medium heat stirring occasionally.
Stir in vanilla and pecans.
Continue to boil until mixture reaches a softball stage 240° F on a candy thermometer or until a drop of mixture forms a soft ball when dropped in cold water.
Remove from heat and beat together for 2 minutes until mixture lightens in colour and becomes slightly thicker.
Working quickly drop by spoonful onto greased parchment paper.
Ingredients
Directions
Combine butter, brown sugar, granulated sugar, corn syrup and cream.
Bring to a boil, on medium heat stirring occasionally.
Stir in vanilla and pecans.
Continue to boil until mixture reaches a softball stage 240° F on a candy thermometer or until a drop of mixture forms a soft ball when dropped in cold water.
Remove from heat and beat together for 2 minutes until mixture lightens in colour and becomes slightly thicker.
Working quickly drop by spoonful onto greased parchment paper.