Step 1

Line 2 cookie sheets with parchment paper.

Step 2

Toast the pecan halves.

Step 3

Melt the butter in a saucepan over low heat. Add white and brown sugar, salt, and cream and whisk to combine. Cover and turn heat to medium and bring to a boil, about 2-3 minutes. Once boiling, remove the lid and continue boiling until it reaches 242º with a thermometer, about 5 minutes.

Step 4

Working quickly, add the pecans and vanilla and whisk until it turns from shiny to creamy and starts to thicken. (Don’t let it get too thick, or you won’t be able to spoon it out.)

Step 5

Quickly spoon the mixture onto the parchment paper. using a spatula to slide it off the spoon. It makes about 24.