Pralines

2 ¾ cups sugar
1 cup half-and-half cream
1 tbs. butter
3 cups pecan halves
2 tsp. Ronald Reginald's Vanilla Bean Marinade^®

In a heavy pot, combine 2 cups sugar with cream and butter and bring to a boil. In a separate heavy saucepan, melt ¾ cup sugar until it is caramel colored. Add the cream, butter, and sugar mixture to the caramel mixture. Add pecans and cook to the soft-ball stage (238 degrees on a candy thermometer). Remove from head, add Vanilla Bean Marinade^®, and beat until it thickens. Drop onto wax paper to harden. Yields 2 dozen pralines 2 ½ to 3 inches in diameter.

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