Pralines
Recipe courtesy of Emeril Lagasse

1/2 cup sugar
3 tablespoons light corn syrup
1 cup heavy cream
1 cup whole shelled pecans, toasted

In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.