Place large dutch oven on medium high heat; add butter, brown sugar, granulated sugar, heavy cream, corn syrup and salt; stir gently until sugars dissolve; USE A WOODEN SPOON AND DON'T STIR TOO MUCH
4 tablespoons butter, 1 cup light brown sugar, 1 cup granulated sugar, ½ cup heavy cream, 2 tablespoons light corn syrup
Place candy thermometer in mixture (make sure it's not touching the bottom of the pot); bring the mixture to a boil; allow the mixture to continue to cook until it reaches 246ºF; DO NOT STIR THE MIXTURE WHILE IT'S COOKING
Once the mixture reaches 246ºF; cook it for 3 minutes; DO NOT LET THE MIXTURE GO ABOVE 246ºF; See Recipe Notes
After 3-minutes, remove the dutch oven from the heat and let praline mixture sit, undisturbed for exactly 4 minutes. (during this time, spray oil on a big tablespoon and spray pan with parchment if necessary)
At the 4-minute mark, add the vanilla and pecans; stir gently once or twice with a big wooden spoon; DO NOT OVERMIX
1 teaspoon vanilla extract, 1 cup pecan halves
Working quickly, spray oil on large tablespoon; scoop a tablespoon of the pecan mixture onto oiled sheet; repeat until all the mixture is gone (you may have to spray the spoon more than a few times)
spray oil for pan, spray oil for spoon
Notes
Note:These are gooey, stick-to-your-fingers pralines. If you want a slightly firmer praline, let it sit for 5-minutes undisturbed instead of 4-minutes.Using a wooden spoon inhibits crystallization, which results in a harder candy. You want to maintain the mixture at 246ºF for 3-minutes. DO NOT STIR THE MIXTURE DURING THESE 3 MINUTES.If you're using an electric stove and the burner keeps going up and down, lift the dutch oven off the stove and turn the heat down a little.If you let the mixture go above 246ºF at any time, the pralines will not be chewy; they will be hard.During the 4-minute resting period, DO NOT STIR THE MIXTURE. As noted above, if you don't want a gooey candy, let it sit for an additional minute undisturbed. Then add the vanilla and pecans. This is an advanced candy recipe; if you're not experienced with candy-making, be aware that exact times, exact temperatures and the humidity of the cooking environment may affect the outcome of the pralines.