Step 1

Before you begin, lay out your parchment paper, 1/4-cup measuring cup or cookie scoop, and small spatula, and measure out your pecans. You need to be able to move quickly once you take your candy off the heat and can't waste any time looking for tools or measuring ingredients once it starts to cool.

Step 2

Add sugar, half-and-half, butter, and baking soda to a large pot (5 qts or more). Stir ingredients to combine and heat over medium high heat.

Step 3

Heat, stirring frequently, until mixture reaches 250 degrees Fahrenheit. If you do not have an instant-read thermometer or candy thermometer, please watch the recipe video and refer to the photos above or in the recipe notes for a visual of what to look for so you know it's the right temperature.

Step 4

When the mixture reaches 250 degrees, remove from heat and stir in the pecans. Let the mixture cool for one minute so it can thicken a little before you scoop out your pralines.

Step 5

Drop pralines onto the parchment paper by 1/4-cup scoops (or using a cookie scoop), giving just a little space between. If mixture starts to cool and harden too much before you finish scooping, you can add a tablespoon or two of water to thin out the praline mixture again.

Step 6

Allow to cool at room temperature for an hour or two, or until pralines are hard. Pralines should have a glossy sheen to them and break cleanly with sort of a snap (not audible) rather than bending like a soft cookie. (They're not crunchy either, besides the natural crunch of the pecans)

Step 7

Store in an airtight container at room temperature for up to two weeks. Pralines made correctly will become less glossy with time.