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1
Line a heatproof surface like a countertop or 2 baking sheets with wax paper.
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2
In an 8-cup microwave-safe glass measuring cup with a handle, combine the brown sugar, cream and corn syrup, mixing until all the sugar lumps are dissolved and the batter is well blended.
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3
Position the measuring cup in the microwave so you can see how the batter inside measures; the batter will be at or near the 2 1/2-cup mark.
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4
Microwave on high without covering or stirring, watching it continuously, until the mixture slowly bubbles up to slightly higher than the 8-cup mark and then deflates to near the 4 1/2-cup mark, 10 to 16 minutes (depending on how quickly your microwave cooks).
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5
Do not open the microwave during the cooking process and, if in doubt, cook for less time, not more.
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6
If you want to make praline sauce instead of pralines, let the batter cook as directed until it has expanded to slightly over the 8-cup mark and then has slowly deflated just to the 7-cup mark.
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7
Use warm or at room temperature.
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8
Refrigerate the leftovers, tightly covered, for up to 1 week.
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9
Carefully remove the very hot measuring cup from the microwave and, using a sturdy metal mixing spoon, gently stir in the pecans, butter and vanilla, being careful to not splash any of the hot mixture on your skin.
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10
Continue stirring until the mixture is noticeably less glossy, about 3 minutes.
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11
Working quickly, and using two spoons, scoop rounded tablespoonfuls of the mixture onto the wax paper, about 1 inch apart and, using a second tablespoon to push the batter off the mixing spoon.
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12
If necessary, thin the batter with the remaining 1 to 3 teaspoons of cream as you reach the end of the batter and it thickens as it cools.
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13
Let the pralines cool to room temperature, about 20 minutes, then serve as soon as possible.
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14
Any leftovers can be stored in an airtight container at room temperature for up to 4 days.
