Creamy New Orleans Pralines

• 3 cups chopped pecans
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 1 1/2 cups heavy cream
• 1/3 cup whole milk
• 6 tablespoons butter, unsalted
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract

1. In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230u0b0F Lower heat slightly if the mixture threatens to boil over.
2. Add the pecans and continue cooking, stirring constantly, to 236u0b0F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
3. Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
4. Optional Toasted Pecans:
5. Heat oven to 350u0b0. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

pecans, light brown sugar, sugar, heavy cream, milk, butter, salt, vanilla

Taken from www.food.com/recipe/creamy-new-orleans-pralines-436129 (may not work)