1 1/2 cups granulated sugar
3 tbsp molasses or dark corn syrup
1 cup heavy whipping cream
4 tbsp butter
2 cups pecans toasted and coarsely chopped
Pinch of salt
1 tsp vanilla extract
Line a baking sheet with parchment or wax paper. In a heavy bottomed medium saucepan, stir together the brown sugar, granulated sugar, molasses, and cream over medium high heat. Stir with a wooden spoon until the sugar dissolves. Bring to a boil and continue to cook for about 5 minutes, until the mixture begins to thicken and form a soft ball when a small amount is dropped from a spoon into a bowl of cold water, about 5 minutes. (Or using a candy thermometer; the temperature needs to reach 240F.) . Be very careful through this process, as the mixture is very hot and can burn severely. Remove the pan from the heat and use a wooden spoon to stir in the butter, pecans, salt and vanilla. Continue to stir vigorously until thick, 2 to 3 minutes. Working quickly, spoon heaping tablespoons of the mixture onto the lined baking sheet. Allow the pralines to cool completely. Store in an airtight container.