Put pecans in a pan and toast for 5 minutes. Stir often so they don’t burn.

Cover a baking sheet with parchment paper. It will stop the pralines from sticking.

Add white and brown sugar to a saucepan. Stir until they are mixed well.

Pour in the cream and milk. Stir until smooth and blended together.

Add the butter and a small pinch of salt. Cook until the butter melts.

Let it boil slowly. Stir all the time so it doesn’t burn at the bottom.

Use a candy thermometer. When it reaches 235°F, it’s ready.

Take the pan off the stove and rest it for 1 minute.

Mix in the vanilla. It gives a rich and smooth flavor.

Add toasted pecans to the pan. Stir quickly to coat them all.

Beat the mix with a wooden spoon until thick and creamy.

Spoon small drops on the parchment paper. Work fast before it hardens.

Shape them round and neat. Don’t worry if they’re not perfect.

Let them sit at room temperature for 30 minutes until firm.

They should be firm but soft inside, not sticky.

Try one when it’s cool. It will taste buttery and nutty.

Put them in an airtight box to keep them fresh.

Serve them with coffee, tea or after dinner. Everyone will enjoy them.

Pack them in small boxes. They make lovely homemade gifts.

Eat one whenever you want something sweet and tasty.