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1
Place the sugars, salt, corn syrup, evaporated milk and butter in a medium-size (4- to 6-quart) heavy-bottomed saucepan and stir with a wooden spoon to combine.
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2
Bring the mixture to a boil, uncovered, over high heat.
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3
Insert a candy thermometer and lower the heat to medium-high.
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4
Cook, without stirring, until the mixture reaches 236 degrees (soft-ball stage), about 15 minutes.
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5
Immediately remove the pan from the heat and allow the mixture to cool until it thickens slightly, 8 to 10 minutes.
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6
Place a large sheet of parchment or wax paper on a work surface.
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7
Add the vanilla, pecans, and cayenne to the cooled mixture, and beat with the wooden spoon until it thickens and just starts to lose its gloss, 5 to 7 minutes.
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8
Then, working quickly, use two metal tablespoons to shape balls of the mixture and drop them onto the parchment-lined work surface.
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9
If the mixture hardens too much to work with, add a few drops of hot water and stir with the wooden spoon to soften it.
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10
Don't do this more than once because continuing to add water will leave the finished candies sticky.
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11
Allow the pralines to set until they are firm to the touch and can easily be loosened from the parchment, 10 to 20 minutes.
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12
Store pralines, layered between parchment or wax paper, in an airtight container at room temperature for a day or two.
