Pecan Pralines are pecans embedded in creamy brown sugar that slowly & luxuriously melts in your mouth. Easy to make with a candy thermometer!Adapted from Art Institute of California, American Regional Cuisine Curriculum
Combine the sugars, ¼ tsp salt, cream, and cream of tartar in a heavy saucepan. Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the pan with a rubber spatula.
Clip a candy thermometer to the side of the pan, being careful that it's not touching the bottom of the pan. Over medium heat, cook the syrup for until mixture reaches the soft-ball stage, 239°F (about 10 to 15 minutes).
Add the pecans. Cook, stirring constantly, for 2 minutes. Remove from heat.
Add the butter, vanilla, and ⅛ tsp salt.
Beat until the mixture looks creamy around edges of pan (this happens very quickly but if you need to speed the process, put saucepan in cold water while beating).
When the pralines are cool and firm, remove them from the Silpat. If desired, place the pralines on squares of waxed paper and wrap individually. Otherwise, store them in an airtight container at room temperature for up to one week.