In a heavy pot, melt the butter over high heat. When butter is melted, add sugars and heavy cream. Cook for one minute, whisking constantly. Add the chopped pecans (ingredients will boil) and continue whisking for 3 minutes . Lower heat to medium and continue whisking for 4 minutes. Add beet juice, almond extract, and pecan halves and continue whisking for about 10 more minutes. When praline mixture is thick, spoon onto parchment lined sheet pan and allow to cool completely. Enjoy!
Here is foolproof way to make these in a Microwave:
In a large microwave safe mixing bowl combine one half pint of whipping cream and one pound of light brown sugar, a pinch of Cream of Tartar and a pinch of salt. Place inside the microwave and nuke the ingredients for seven to ten minutes on high setting. The length of time to cook the ingredients will depend on the wattage of the microwave oven. The ingredients will cook to a soft-ball stage in 13 minutes on a 900-watt microwave.
Lightly roast two cups of pecans on a pan over low heat, turning the pecans frequently to prevent them from getting burned. Allow the pecan to cool as you remove the whipping cream and sugar mixture from the microwave oven.
Add two tablespoons of butter to the hot whipping cream mixture and stir it until the butter is melted. Continue to stir until the mixture has lost its gloss and turns cloudy. Quickly add the roasted pecan nuts and one teaspoon of vanilla extract and mix all the ingredients thoroughly.
Spread a long sheet of aluminum foil or waxed paper over some folded newspapers if you do not have a heatproof counter top. Drop spoonfuls of the mixture onto the foil or waxed paper and leave them to cool and harden. Store the pecan pralines in an airtight container. The recipe will yield about 24 pecan pralines.