Rich, buttery, melt-in-your-mouth candies that embody Southern hospitality - whether you like them soft, chewy, or crisp!

Ingredients:

• 1 ½ cups sugar
• 1 ½ cups brown sugar
• ½ cup heavy cream
• 4 tablespoons butter
• 2 cups pecan halves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Line baking sheets with parchment paper.
2. Combine sugars and cream in a heavy saucepan over medium heat. Stir until sugars 
   dissolve.
3. Add butter and salt; cook until mixture reaches soft-ball stage (235–240°F) using a 
   candy thermometer.
4. Remove from heat. Stir in pecans and vanilla. Beat vigorously for 2–3 minutes until 
   mixture thickens slightly and turns opaque.
5. Use a metal spoon. Drop spoonfuls onto prepared sheet. Let cool until firm.
6. For perfectly coated pralines, Place the cooled candies in a large metal bowl with powdered sugar or pecan dust. Proceed to toss the candies gently for 2-3 minutes.

Texture Guide:

• Soft Pralines: Cook to 235°F; cool quickly for a creamy, melt-in-your-mouth texture.
• Firm Pralines: Cook to 240°F; beat 1 minute longer for more structure and a bit of chew.
• Hard Pralines: Cook to 245°F; stir minimally for a crisp snap.

Tip: While each praline is still warm sprinkle a large flake salt. This extra step will 
set your praline apart at the next potluck!