How to Make It
Line a baking sheet with parchment or wax paper.
Stir together brown sugar, granulated sugar, cream, and molasses in a saucepan. Cook over medium-high, stirring constantly with a wooden spoon, until sugars dissolve and mixture begins to boil, about 5 minutes.
Boil, stirring constantly, until a candy thermometer registers 240°F or mixture begins to thicken and form a soft ball when a small amount is dropped from a spoon into a bowl of cold water, about 4 to 5 minutes.
Remove pan from heat. Using a wooden spoon, stir in butter, pecans, vanilla, and salt. Continue to stir vigorously until mixture is thick and just begins to lose its gloss, 9 to 11 minutes. Working quickly, drop heaping tablespoons of mixture 2 inches apart onto prepared baking sheet. Cool completely, 10 minutes. Store in an airtight container at room temperature up to 3 days.
Don’t fret if you find small white specks in your fresh pralines. Candy made with molasses sometimes has natural imperfections. If you choose to use corn syrup, it will yield a smoother, unblemished candy like what we’ve grown accustomed to buying in stores.