Ingredients

• 2 cups - heavy cream
• 4 cups - raw or brown sugar
• 1 tsp - vanilla
• 2 cups - pecan halves
• 2 tbsp - butter

How to Make Easter Pecan Pralines

• Generously butter a medium sauce pan.
• Pour in the cream and place over high heat.
• When it begins to boil, add the sugar and stir rapidly until it dissolves.
• Then stir in the vanilla and pecans and continue to cook over medium heat.
• Stir frequently, until the mixture reaches the soft-ball stage (236 Fahrenheit on the candy thermometer).
• Remove from heat and quickly beat in the butter.
• The candy should lose its glossy colour and become very cloudy.
• Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel.
• Drop good-sized spoonful of the hot praline mixture onto the waxed paper.
• Stir the mixture occasionally as you go along to keep it well combined.
• Remove the pralines from the paper before they have cooled completely or they'll be hard to remove.
• Store in tightly sealed containers, with layers of waxed paper in between.