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1
Spread the pecans on a baking sheet and bake in a 350-degree oven until lightly toasted, 10 to 15 minutes.
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2
Combine all the ingredients except the pecans and vanilla extract in a 4-quart glass bowl.
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3
Heat in a microwave oven on high power for 5 minutes.
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4
Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula.
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5
Return to microwave and heat for 5 more minutes.
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6
Stir in the pecans and heat for another 5 minutes.
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7
Stir and check the temperature with a digital or candy thermometer.
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8
If it reads 240 degrees, proceed to Step 4.
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9
If not, continue heating on high power, stirring and checking the temperature every minute until it does.
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10
Remove from oven and let the mix sit undisturbed.
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11
After 20 minutes, add the vanilla extract and stir vigorously until it becomes cloudy and creamy.
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12
Using 2 spoons, scoop and shape into 2-inch-diameter mounds on a baking sheet lined with foil, parchment paper or a silicone mat.
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13
If the mix becomes too hard to shape, reheat for 15 seconds.
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14
Let the pralines rest for 30 minutes.
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15
Keep stored in an airtight container.
