Step 1

Line your baking sheet with waxed paper and set aside.

Step 2

Lightly toast pecans and pepitas in 350° F oven for about 5-7 minutes, or just beginning to brown and they smell fragrant and toasty. Set aside.

Step 3

Place butter, brown sugar, cream, and maple syrup (or agave) in the heavy saucepan.

Step 4

Heat to boiling over medium heat, stirring often. Continue to boil for about 5 minutes, or until the mixture reaches 234° F on the candy thermometer. Stir often.

Step 5

Once the candy mixture reaches 234° F, remove it from the heat and stir in the vanilla, pecans and pepitas until the nuts are well coated. Continue to stir vigorously for about 2 minutes, to thicken the candy.

Step 6

Turn mixture out onto the prepared baking sheet and spread out evenly into one large sheet.. (Note-if you like the idea of adding a little sea salt flair, now is the time to lightly dust the top of the candy with your favorite salt using a grinder.)

Step 7

Allow the candy to sit for about 30 minutes or until firm. Break into smaller pieces and store in an air-tight container.

Step 8

Can freeze the pralines in an airtight container, too.