Makes about 20 Pralines


  • 1½ cups light brown sugar
  • 1½ cups sugar
  • ½ tsp salt
  • ¼ tsp cream of tartar
  • ½ cup heavy cream
  • ½ cup water
  • 4 tbsp unsalted butter
  • 1 tsp vanilla
  • 1 heaping cup pecans


  • candy thermometer
  • parchment-lined sheet pan


  1. In a large bowl add sugars, salt, cream, water and cream of tartar. Whisk to combine the pour into a saucepan with a tightly-fitting lid
  2. Heat mixture over medium-high heat, cover and bring to a boil. Brush sides of pan with a wet pastry brush to minimize sugar crystals from forming. Once at a full boil, remove lid and use a candy thermometer and boil until the temperature reaches 236º
  3. Remove saucepan from heat, and allow mixture to cool to 220°
  4. Add butter, vanilla and pecans. With a spoon, stir constantly until the mixture is no longer glossy. This may take a few minutes
  5. Using a tablespoon, drop spoonfuls of the mixture onto a parchment paper-lined sheet pan and allow to cool completely, 15-20 minutes