Makes 6 pralines
2 tablespoons unsalted butter
2 tablespoons Virtue Sweetener
Pinch of sea salt
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ cup plus 2 tablespoons chopped pecans
To a small pot add the butter, sweetener and salt. Cook on medium heat until the butter and sweetener have melted and the butter just starts to brown around the edges of the pan. At that moment, add the cream and stir. Cook for 30 seconds and then add the vanilla. Turn off the heat and stir in the pecans.
Using a heaping tablespoon measurement, scoop pralines onto parchment paper, being sure to scrape the pan to get all of the sauce. Cool pralines in the refrigerator for about 10 minutes or until they have hardened.
Note: Pralines do not need to be kept in refrigerator.