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1
Line 3 baking sheets with parchment paper.
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2
Have 2 small spoons ready for scooping.
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3
Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over).
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4
Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan).
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5
Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
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6
Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F).
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7
To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
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8
Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets.
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9
Let sit until cool, set and dry, 30 minutes to 1 hour.
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10
If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days.
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11
Once dry, store in an airtight container for up to 1 week.
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12
Photograph by Charles Masters
