You’ll need a large, heavy saucepan (at least 2 quarts) with a lid and a very sturdy handle. The boiling syrup must be vigorously beaten, so deep sides and a firmly attached handle are a must. When making candy, the goal is to have it crystallize when you want it to, and not a minute before. That means that if even a grain of sugar or salt falls into the heated syrup before you’re ready to spoon it out, the contents of the saucepan will set up like concrete, and you’ll get no candy, plus you’ll have a nasty mess to clean up. So the following instructions are set up to make certain no untoward grains of sugar destroy your candy before its time.

Butter the sides of your saucepan. As the pan warms, the butter will melt, and any sugar grains sticking to the side will slide into the pan before they cause trouble. Place the sugars, half-and-half, and salt into your prepared pan. Stir constantly over low heat until the mixture blends and the sugars melt into the half-and-half. Raise the heat to medium. Place the lid on the pan and allow it to heat for a few minutes. This will let the steam from the mixture wash any remaining sugar crystals down the side of the pan.

While the candy is cooking, prepare an area to spoon the candy by greasing a cookie sheet or placing a sheet of greased waxed paper on a butcher block or marble slab.

Remove the lid. Once the sugar syrup boils, turn the heat down to a simmer. If any crystals remain on the sides of the pan, carefully remove them with a wet paper towel wrapped around a fork. Never put your fingers into the pot. Bring the syrup to 234 degrees F. If you don’t have a candy thermometer, bring it to the soft-ball stage. Remove from the heat.

Add the butter and vanilla, but don’t stir—you’re just letting the butter melt and the alcohol boil out of the vanilla right now. Wait 5 minutes. Add the chopped pecans. Stir vigorously with a clean wooden (nonconductive) spoon until the candy loses its gloss and thickens. Warning: The syrup is hot enough to inflict serious burns. You’re incorporating air into the sugar syrup, which makes the candy soft and easy to eat, like fudge or taffy, instead of hard like a lollipop. Once it thickens, you need to move fast. Quickly spoon the candy into small mounds onto the prepared surface. If it starts to set up or gets too hard to work, beat in a teaspoon of hot water to loosen it up.

When the candy is all spooned out, press a whole pecan into the top of each praline, if desired. Allow the pralines to cool before serving.

Tip: Store the pralines in a tin lined with waxed paper to seal out humidity.