This is the sweetest confection! Called Pralines in New Orleans and "sucre à la crème" up here in Quebec.
¼ cup butter
1 cup brown sugar
1 cup granulated sugar
2 tbsp corn syrup
½ cup Whipping cream (35%)
1 tsp vanilla extract
1 ½ cups pecan halves
1
Combine butter, brown sugar, granulated sugar, corn syrup and cream.
2
Bring to a boil, on medium heat stirring occasionally.
3
Stir in vanilla and pecans.
4
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.
5
Remove from heat and beat together for 2 minutes until mixture lightens in colour and becomes slightly thicker.
6
Working quickly drop by spoonful onto greased parchment paper.
Ingredients
¼ cup butter
1 cup brown sugar
1 cup granulated sugar
2 tbsp corn syrup
½ cup Whipping cream (35%)
1 tsp vanilla extract
1 ½ cups pecan halves