Southern Pecan Pralines

Instructions

1. Line a baking sheet with parchment paper.
2. In a 5-qt (5-L) Dutch oven or deep, heavy saucepan, combine the sugar, cream, molasses, butter, and salt. Place over medium-high heat and bring to a boil, stirring occasionally with a heatproof silicone spatula or wooden spoon. Continue cooking until the mixture reaches 240°F (116°C) on a candy thermometer, about 10 minutes.
3. Remove the pan from the heat and let the mixture cool to 210°F (99°C). This takes about 10 minutes, but keep a close eye on it.
4. Stir in the vanilla and pecans. Continue stirring just until the mixture thickens slightly and clings to the pecans but is still glossy and loose enough to spread—this will only take 30 to 60 seconds. (It goes from perfectly pourable to stiff very quickly; if that happens, stir in 2 to 3 teaspoons of hot tap water to loosen it, then work quickly.) Pour the mixture onto the prepared baking sheet. Let cool completely, then break into pieces with your hands. (Note: They’ll set enough to handle in about 30 minutes, but for the cleanest break—and to make sure they’re not too delicate—it’s best to let them firm up for a few hours before breaking and storing.)