Pecan Pralines

As is often the case with candy, the success of this recipe relies on heating the syrup to the proper temperature -- making a candy thermometer a must. For this recipe, courtesy of Kristine Bender, pastry chef at the District's Olives, don't skip the nonstick spray or the candy will become one with the pan.

2 1/2 cups pecan halves

2 teaspoons kosher salt

2 cups light brown sugar

1 cup sugar

1 cup heavy cream

1/4 teaspoon cream of tartar

1/2 stick (4 tablespoons) unsalted

butter

1 1/2 teaspoons vanilla extract

Nonstick vegetable spray