These pralines are coated with a caramel-like glaze and are perfect for a sweet snack.
The pralines will keep for up to a week in an airtight container.
Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper.
Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl.
Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230 ºF (110 ºC) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237 ºF (114 ºC) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit WITHOUT STIRRING until it cools to 212 ºF (100 ºC), 10-15 minutes.
Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until.