In a medium saucepan over medium-hgih heat, combine all ingredients and stir constantly. Continue to stir the mixture until it has been bubbling for approximately 10-15 minutes. It will be thicker and in the “soft ball” stage.
To test the “soft ball” stage, fill a glass with cold water. Drizzle a little bit of the mixture into the water. If it holds a soft ball shape and sinks to the bottom, it is ready. If the mixture dissolves when it hits the water, it needs to continue to cook.
Once it has reached the soft ball stage, remove the pan from the heat but continue to stir. The mixture will become a bit thicker and creamier looking. This is when you will use a large plastic spoon or ladle and spoon cookie-sized dollops of the mix onto parchment paper.
Allow the pralines to cool until solid. They’re wonderful served cold, but a rare joy to experience while they’re still warm, so take the opportunity if you can!
Notes
If your mixture becomes too thick to pour or you let it cool too long before spooning onto the parchment paper and it begins to solidify in the pan, you can return the pan to the heat and add a splash of half and half to re-liquify the mixture and try again.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/12/28/cinnamon-pecan-pralines/