Cook sugar and corn syrup over medium-low heat until your candy thermometer reaches 250 degrees F** (don't have a candy thermometer - who does - no worries there's a trick below that follows). Remove from heat, add butter and stir until melted.
Add whipping cream (unwhipped) slowly. Return to heat stirring constantly. Cook until thermometer reaches 242 degrees F**. Remove from heat.
Add vanilla and pecans. Drop on parchment paper brushed with oil (to avoid sticking). When cool, wrap pralines in saran wrap. These are seriously delicious chewy treats!
**Cold Water Candy Testing Method: Though many candy recipes call for one, a thermometer isn't essential for making a successful batch of sweets. The cold-water method is how many candy makers made their recipes before thermometers were widely used. This method consists of dropping the cooked candy into a bowl of cold water and gauging the temperature of the candy based upon its reaction when it hits the liquid.
With this recipe, we're looking for the 'Firm-Ball Stage' - here's what it looks like: Candy that forms into a ball upon entering the water and is able to support its weight after being removed from the water is in the firm-ball stage. The temperature of the mixture is between 242 and 250 degrees F. The candy will feel firm, yet chewy and a bit sticky, and will flatten out if you pinch it. Get ready to drop your Pralines...on your marks, get ready, get set and GO!
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