Name: New Orleans Praline Pieces
Yield: Makes 18 (2-inch) confections
Ingredients: 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 1/2 cup heavy cream; 2 tablespoons unsalted butter, cut into bits; 1 1/4 cups pecan pieces (5 ounces), toasted; a candy thermometer with a clamp

Image may contain Food Dessert Chocolate Fudge Plant and Pork

Photo by Romulo Yanes

When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is essential to do the soft-ball test (see below), as well as taking the temperature of the syrup, since some thermometers can actually be off by a few degrees.

Recipe notes

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