Step 1: Line a large baking sheet with parchment paper or a silicone mat. Have all your ingredients measured and ready, as candy making requires quick action.
Step 2: In a heavy-bottomed saucepan, combine the brown sugar, butter, and heavy cream. Stir constantly over medium heat until the butter is completely melted and the sugar is fully dissolved.
Step 3: Bring the mixture to a rolling boil. Insert a candy thermometer into the mixture, ensuring it doesn’t touch the bottom of the pan. Without stirring, continue to cook until the thermometer reaches 240°F (116°C), which is the soft-ball stage. This typically takes 10-15 minutes.
Step 4: Immediately remove the saucepan from the heat once it reaches 240°F (116°C). Stir in the vanilla extract and the toasted, chopped pecans.
Step 5: Continue to stir the mixture vigorously with a wooden spoon for about 2-3 minutes. You will notice the mixture begin to thicken, become more opaque, and lose some of its glossy sheen. This step is crucial for achieving the classic praline texture.
Step 6: Working quickly, drop spoonfuls (about 1 tablespoon each) of the praline mixture onto the prepared baking sheet. If the mixture starts to set up too much in the pan, you can gently warm it over very low heat for a few seconds to make it pliable again.
Step 7: Allow the butter pecan praline bites to cool completely at room temperature until they are firm, which will take approximately 30-60 minutes. Once firm, carefully peel them off the parchment paper.
Step 8: Store the cooled Butter Pecan Praline Bites in an airtight container at room temperature for up to one week, or in the refrigerator for extended freshness.