Southern 3-Ingredient Pecan Pralines

Line a large baking sheet with parchment paper and set it near the stove. Have a heatproof spoon and a small bowl of cold water nearby for testing the candy.

In a medium, heavy-bottomed saucepan (3-quart is ideal), combine the granulated sugar and heavy cream. Stir gently just until the sugar is evenly moistened and the mixture looks like thick cream.

Place the saucepan over medium heat. Cook, stirring frequently at first to help the sugar dissolve, until the mixture comes to a steady simmer. Once simmering, reduce stirring to only occasional, gentle swirls of the pan to prevent crystals from forming on the sides.

Continue cooking the mixture at a steady simmer to low boil, adjusting the heat as needed, until it thickens and turns a deep golden caramel color, 8-12 minutes. The bubbles will become slower and heavier, and the mixture will lightly coat the back of a spoon.

To test without a thermometer, carefully drop a small spoonful of the hot mixture into the bowl of cold water. When it forms a soft but shapable ball that holds together when pressed between your fingers, it's ready. If it dissolves or feels too loose, keep cooking for another 1-2 minutes and test again.

Once the caramel has reached the soft-ball stage and is a rich golden brown, immediately remove the pan from the heat. Working quickly, stir in the pecan halves until they are evenly coated and glossy. The mixture will thicken as you stir.

Using a tablespoon or small cookie scoop, drop heaping spoonfuls of the hot pecan mixture onto the parchment-lined baking sheet, spacing them slightly apart. Aim to get several pecan halves in each round, nudging them into place with your spoon if needed for even distribution.

Let the pralines cool completely at room temperature, 30-45 minutes, until they are firm to the touch with crisp edges and slightly glossy centers. They will continue to set as they cool.

Once fully cooled and set, carefully peel the pralines from the parchment. Store in an airtight tin or container at room temperature, layered between pieces of parchment to prevent sticking. They're best within 5-7 days.