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1. With a pastry brush, spread the softened butter on the bottom of two large baking sheets or jelly-roll pans. Set them aside.
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2. Warm the light cream or evaporated milk over low heat in a small saucepan. When bubbles begin to form around the edges of the pan, remove the pan from the heat and cover it tightly to keep the cream or evaporated milk warm.
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3. Combine the granulated sugar and water in a 10-inch cast-iron or enameled-iron skillet about 2 inches deep and bring to a boil over high heat, stirring until the sugar dissolves.
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4. Reduce the heat to moderate and, gripping a pot holder in each hand, tip the pan back and forth gently until the syrup turns a rich, golden brown. This may take 10 minutes or more.
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5. As soon as the syrup reaches the correct color, remove the skillet from the heat and, with a wooden spoon, stir in the brown sugar and salt.
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6. Stirring constantly, pour in the warm cream or evaporated milk in a slow, thin stream. Add the vanilla extract, and then stir in the pecans.
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7. To form each praline, ladle about 4 teaspoons of the pecan mixture onto a buttered baking sheet. As you proceed, space the pralines about 3 inches apart to allow room for them to spread into 2½-inch rounds.
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8. When the pralines have cooled to room temperature, transfer them to a serving plate with a wide metal spatula.
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NOTE:
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To make benne pralines, substitute ½ cup of sesame (or benne) seeds for the 2 cups of pecans.
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Before warming the cream or milk, place the seeds in a heavy ungreased 8-inch skillet and, stirring constantly, toast them over moderate heat for about 5 minutes, or until they are a delicate golden color.
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Then prepare the pralines as described above, adding the benne seeds after the vanilla extract is incorporated into the candy.
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