Serves: Yields 2 dozen pralines 2 ½ to 3 inches in diameter.
  • 2 ¾ cup sugar
  • 1 cup half-and-half cream
  • 1 Tbs. butter
  • 3 cups pecan halves
  • 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
  1. In a heavy pot, combine 2 cups sugar with cream and butter and bring to a boil.
  2. In a separate heavy saucepan, melt ¾ cup sugar until it is caramel color. Add the cream, butter, and sugar mixture to the caramel mixture. Add pecans and cook to the soft-ball stage (238º on a candy thermometer).
  3. Remove from heat, add Melipone® Mexican Vanilla and beat until it thickens.
  4. Drop onto waxed paper to harden.
Recipe by Ronald Reginald's at