This recipe was created to accompany Praline Pecan Tarts .

　　

Ingredients

Makes 2 pounds, about 36 pralines

　　vegetable oil for baking sheets

　　2 cups firmly packed light brown sugar (a 1-pound box)

　　1 cup granulated sugar

　　1 cup heavy cream

　　1/2 teaspoon salt

　　1/4 teaspoon cream of tartar

　　1/2 stick (1/4 cup) unsalted butter, cut into bits

　　1 1/2 teaspoons vanilla

　　2 1/2 cups pecan halves

　　

Step 1

Oil 3 baking sheets lightly.

　　

Step 2

In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.

　　

Step 3

Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.

　　

Step 4

Store pralines, wrapped individually in wax paper, in an airtight container in a cool place. Pralines keep up to 2 weeks.