Line a rimmed baking sheet with parchment paper and set aside.
Stir together the brown sugar, cream and corn syrup in a 2-quart microwave-safe glass bowl. Microwave the mixture on high until the sugar is dissolved and the mixture is boiling, about 11 minutes. Remove the bowl from the microwave and stir in the butter, pecans and vanilla. Working quickly, portion generous spoonfuls of the mixture onto the prepared baking sheet so they form pralines about 3-inches in diameter (they will spread as they settle onto the baking sheet).
Cool completely, about 20 minutes, before removing the pralines from the tray and serving. (The pralines will keep in an airtight container for up to 2 weeks.)
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Clida Ellison