Pecan Vanilla Praline

Method

1. Set up first. Line a half sheet pan with a Silpat or parchment, measure the pecans, and have a heat-resistant spatula at hand. Once the sugar hits temperature it firms up fast, and you do not want to be hunting for anything.

2. Put both sugars, the cream, the butter and the baking soda in a sturdy pot over medium heat. Stir regularly. It will seem to take its time, then it will boil.

3. Clip on a candy thermometer. Once it foams up and boils, stir constantly until it reads 246°F. Candy is all temperature, so watch it.

4. At 246°F drop the heat to low and add the pecans, the vanilla extract, the vanilla seeds, and the whiskey if you are using it.

5. Stir hard with the spatula for about 3 minutes. It thickens as you stir, and the longer you stir, the firmer the praline sets. Three minutes is the mark. Do not go past it, or the praline sets hard once it cools.

6. Not sure it is there? Drop a little on a cold counter and see how it sets.

7. Scrape it onto the Silpat and spread it quickly and evenly to about ¼ inch thick.

8. Or drop heaping tablespoons onto parchment instead. Spoon one or two first and watch how much they spread. Too much spread, stir the pot a little longer, then keep going. Dust with powdered sugar once cool.

9. While it is still hot, sprinkle on flaky salt or kosher salt if you like.

10. Cool for 1 to 1 ½ hours. Lay a sheet of parchment over the praline and break it up with a hammer, the heavy end of a wine bottle, or a heavy can. It is firm enough to handle in an hour and firmer still overnight.