Pralines

Shared with Southern Living by Toni Tipton-Martin

1 1/2 cups packed dark brown sugar

1 1/2 cups sugar

1 cup heavy cream

3 Tbsp molasses or dark corn syrup

2 Tbsp unsalted butter

2 cups pecans toasted and coarsely chopped

Pinch of salt

1 tsp vanilla extract

Line a baking sheet with parchment paper.

In a large saucepan mix together the brown sugar, sugar, cream and molasses. Cook over medium high heat stirring constantly with a wooden spoon until sugars dissolve and mixture begins to boil, approximately five minutes.

Boil, stirring constantly, until a candy thermometer registers 240° F. or mixture begins to thicken and forms a soft ball forms when a small amount is dropped from a spoon into cold water, about 4-5 minutes.

Remove the pan from the heat. Using a wooden spoon stir in the butter, pecans, vanilla, and salt. Continue to stir vigorously until the mixture begins to thicken and lose its gloss, 9-11 minutes. Working quickly, using two spoons (one to scoop and one to scrap) drop spoonfuls of the mixture onto the prepared baking sheet. Cool completely for 10 minutes. The pralines can be stored in an airtight container at room temperature for up to three days.