Prep time :
16 - 18 pralines
- In a saucepan over medium heat, combine sugars, half and half and butter. Using a heat resistant or wood spatula stir mixture to 232°F. Use a digital thermometer.
- At 230°F add pecan halves, salt and vanilla extract and stir to 237°F. Remove from heat and stir in cinnamon. Allow mixture to cool undisturbed and uncovered to 212°F.
- At 212°F stir mixture for a few seconds until it slightly starts to thicken. Quickly drop tablespoons full on wax paper, non stick foil or a silicone baking mat. Let harden.
Note: If the mixture firms or becomes crystallized before it was dropped, reheat mixture with a few drops of water. Let cool slightly and drop on wax paper.
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