Spiced Holiday Pralines

• 400 grams granulated sugar (2 cups)
• 1/2 cup Steens cane syrup or light molasses
• 230 grams pecan halves (2 cups)
• 4 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 5 grams ground ginger (1 teaspoon)
• 5 grams ground cinnamon (1 teaspoon)
• 2 grams ground cloves (1/2 teaspoon)

1. In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water.
2. Stir over medium heat until sugar dissolves and mixture comes to a boil.
3. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
4. Remove saucepan from heat and immediately stir in butter, vanilla extract and spices.
5. Allow mixture to cool for 10 minutes.
6. Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm).
7. The pecans will break up a bit.
8. Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet).
9. Use a spatula to flatten each praline.
10. Let cool completely and store in a tin, creating separate layers with wax paper.

sugar, cane syrup, pecan, unsalted butter, vanilla, ground ginger, ground cinnamon, ground cloves

Taken from cooking.nytimes.com/recipes/1015758 (may not work)