Southern Pecan Pralines

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• ½ cup unsalted butter (cut into tablespoons)
  Ingredient note

  Source: ½ cup unsalted butter (cut into tablespoons)
• 1 ½ cups granulated sugar
  Ingredient note

  Source: 1 ½ cups granulated sugar
• 1 ½ cups light brown sugar, (packed)
  Ingredient note

  Source: 1 ½ cups light brown sugar, (packed)
• 1 ½ cups heavy cream
  Ingredient note

  Source: 1 ½ cups heavy cream
• 1 tablespoon light corn syrup
  Ingredient note

  Source: 1 tablespoon light corn syrup
• ¼ teaspoon fine sea salt
  Ingredient note

  Source: ¼ teaspoon fine sea salt
• 2 cups pecan halves
  Ingredient note

  Source: 2 cups pecan halves
• 1 cup chopped pecans
  Ingredient note

  Source: 1 cup chopped pecans
• 2 teaspoons vanilla extract
  Ingredient note

  Source: 2 teaspoons vanilla extract

1. Line three sheet trays with foil and spray with cooking spray, set aside.
2. Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven.
3. Place over medium-low heat and let the butter melt and sugars dissolve, stirring occasionally. Turn the heat up to medium stirring occasionally (make sure to scrape the bottom of the pan so nothing sticks) and bring to a low boil. Cook and stir occasionally until a candy thermometer reaches 236°F (soft ball stage) about 6-7 minutes.
4. Remove from the heat and add in the pecan halves, chopped pecans, and vanilla extract.
5. Stir in then do not stir again, allow the temperature to come down to 170°F, about 15 minutes.
6. Stir it around with a wooden spoon for about a minute to slightly let it cool, the mixture will still appear slightly glossy but will start thickening.
7. Immediately dollop heaping tablespoons of the mixture onto the prepared sheet trays not touching. Let them rest and harden for about 8 hours or overnight. Serve immediately.