|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Pecan halves||5 1⁄2 Ounce (1 1/2 Cups)|
|Vanilla extract||1 Teaspoon|
Mix sugars and cream in a heavy saucepan.
Stir over low heat until sugar dissolves.
Set candy thermometer in place.
Increase heat and cook rapidly without stirring until mixture reaches 230°F.
During cooking, wash any sugar crystals from sides of pan with pastry brush dipped in water.
When mixture reaches 230°F stir in butter and pecan halves.
Continue cooking, stirring occasionally, until syrup reaches 236F (soft-ball stage).
Remove thermometer; cool 2 to 3 minutes without stirring.
Gently stir syrup for about 2 minutes, or until it becomes slightly thicker and pecans appear well coated with the syrup.
Quickly drop by tablespoonfuls onto aluminum foil or greased waxed paper.
(The candy will flatten.) Cool.
When completely cool, wrap each praline in moisture-vapor proof material.
Store in a covered container in a cool dry place.