Place all ingredients in a heavy-bottomed pot with high sides. I like to use a Dutch oven because it distributes heat evenly and yields the most consistent results.
Place the pot over medium heat and stir slowly until the mixture is smooth.
Attach a candy thermometer to the side of the pot.
Bring the mixture to a boil over medium heat and allow it to bubble until the temperature reaches 238ºF/114ºC. Stir occasionally to make sure the bottom isn't burning. It should take about 17-18 mins to reach this temperature (the soft ball stage).
Immediately remove the pot from heat once it reaches 238ºF/114ºC and begin stirring. Stir until the mixture starts to thicken and turns slightly opaque. Right when it begins to thicken but before it gets too thick, begin scooping out the candy using table spoons. I like to use 2 table spoons. One spoon to scoop and the other to push the mixture out onto the parchment. Quickly drop the mixture on the parchment in little rounds. Be fast with this step because the mixture will quickly begin to cool and harden.
Allow the pralines to cool completely. Cooling time will depend on your room temperature, but is usually around 30 minutes.
Pralines can be stored in a sealed container at room temperature for up to a week, but are best within 2 days. I like to wrap them individually in plastic wrap and then put them in an air-tight container to prevent them from sticking together.