My husband ate half the batch before the bake sale even started. Just 3 ingredients.

For a slightly deeper, more old-fashioned flavor, swap half of the light brown sugar for dark brown sugar. If you like extra crunch, add up to 1/2 cup more pecan halves, just know the clusters will be a bit chunkier and less uniform. A tiny pinch of kosher salt sprinkled over the tops right after spooning them onto the tray adds a nice salty-sweet balance without changing the ingredient list too much.

To make smaller, bite-size pralines for party platters, use a teaspoon instead of a tablespoon when dropping them onto the foil; they’ll set a little faster and stretch the batch further. If your kitchen runs hot or humid and the pralines seem too soft, pop the tray in the fridge for 20–30 minutes to help the caramel firm up. For gifting or bake sales, layer pralines between sheets of wax paper in tins or sturdy containers so the caramelized edges stay crisp and pretty.