My d-i-l needed some pralines to take to her book club where the book in
question was set in New Orleans. So I made 2 batches following a recipe
by Emeril.

The trouble is that some of the pecans got burnt during the cooking. I
fished out the worst but I could still detect a slight burnt flavour in
the candy. I wondered that, for future batches, whether it was OK to add
the pecans just before the softball stage is reached.
ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
of praline making and they poured the candy over separate piles of pecans.
I would appreciate any advice.
Graham