- Nonstick cooking spray
- 1 (16-ounce) box light brown sugar
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter
- 2 cups coarsely chopped pecans
- 1 cup heavy cream
Spray a large sheet of parchment paper with nonstick cooking spray.
Using a large, heavy pot over medium-high heat, combine all the ingredients, stirring until the butter is melted and the mixture comes to a full, rolling boil. Attach a candy thermometer to the side of the pot, making sure the bulb isn’t touching the bottom. Cook until the mixture reaches 240 degrees F. Remove from the heat and let stand for 5 minutes.
Beat vigorously with a wooden spoon until the mixture thickens and is just starting to pull together. Immediately drop the pralines by tablespoon onto the prepared parchment paper. Let stand until set. Store in an airtight container for up to 3 days.
Note: Knowing when to stop beating is the trickiest part of making pralines. The mixture should still be a little shiny and soft enough to spoon out but firm enough to hold its shape. Making pralines on a rainy day may prevent them from setting up properly.