Pecan Pralines

This is my take on a Stan Strickland recipe I found online. The most important thing is getting mixture to the soft boil stage, so a good thermometer is imperative.  Also, I made a large quantity because well they taste good, so you might want to cut the recipe in half.

Ingredients:

• 4 cups granulated cane sugar
• 1 cup cream
• 1 cup whole milk
• 2/3 stick butter
• 1/4 tsp baking soda
• 4 cups of toasted pecans
• 2 tsp vanilla extract

Directions:

Combine the first five ingredients in a heavy sauce pan.  Over medium heat stir the mixture until it comes to a boil.  Turn the heat to medium low and continue to stir until it reaches the soft boil stage 238 to 241 degrees F.  Remove from heat and add in the vanilla and pecans.  Continue to stir until the mixture thickens and becomes cloudy.  Drop by spoonfuls onto parchment. to cool.  Store in refrigerator.