New Orleans Praline Pieces
- ¾ cup granulated sugar
- 1 candy thermometer with a clamp
- ½ cup heavy cream
- ¾ cup light brown sugar
- 1 ¼ cups pecan pieces
- 2 tablespoons unsalted butter
Butter a 9-inch square metal baking pan. Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan. Add cream, butter, an...