Ingredients:
2 tbsp. canola oil
2 cups sugar
2 cups light brown sugar
1 cup half-and-half
4 tbsp. unsalted butter
2 cups pecan pieces
1 tsp. pure vanilla extract
Procedure:
1. Set 3 sheets of waxed paper on a work surface and brush with the oil.
2. In a heavy-bottomed saucepan, combine the sugars, half-and-half and butter and heat, without stirring, over medium heat to 235˚F on a candy thermometer, 20 to 25 minutes.
3. Remove from heat and let cool 5 minutes. Stir in the pecans and vanilla. Working quickly, before the mixture hardens, drop by heaping tablespoon onto the oiled wax paper. Allow pralines to cool until completely set, about 30 minutes. (If the pralines flatten too much when you drop them, give the mixture 4 to 5 vigorous stirs with a wooden spoon to thicken.)
Recipe Type: Authentic2 tbsp. canola oil
2 cups sugar
2 cups light brown sugar
1 cup half-and-half
4 tbsp. unsalted butter
2 cups pecan pieces
1 tsp. pure vanilla extract
Procedure:
1. Set 3 sheets of waxed paper on a work surface and brush with the oil.
2. In a heavy-bottomed saucepan, combine the sugars, half-and-half and butter and heat, without stirring, over medium heat to 235˚F on a candy thermometer, 20 to 25 minutes.
3. Remove from heat and let cool 5 minutes. Stir in the pecans and vanilla. Working quickly, before the mixture hardens, drop by heaping tablespoon onto the oiled wax paper. Allow pralines to cool until completely set, about 30 minutes. (If the pralines flatten too much when you drop them, give the mixture 4 to 5 vigorous stirs with a wooden spoon to thicken.)
Recipe Author: Chef John Besh
Magazine: Metropolitan Home
Source: http://files.luxurymag.org/MAGAZINES/Others/Metropolitan%20Home%202009-12-web.pdf