Make Pecan Pralines: Melt 2 tablespoons butter over medium heat in a saucepan.

Add 2/3 cup sugar to the saucepan and stir frequently with a wire whisk until completely melted and resembles an amber color.

Add 1 cup chopped pecans and continue to stir mixture with a metal spoon until the sugar is hot and bubbly.

Spread the pecan mixture on parchment paper and let cool completely.

Break pecans into pieces and place into a food processor.

Process until it resembles brown sugar (slightly moist, but not pasty).

Make Butter Cream Icing: Add a dash of salt to 1/2 cup egg whites and beat for 30 seconds.

Place the whites over a double broiler and add 1 cup sugar 1/2 cup at a time.

Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.

Whip mixture on medium high until bowl is cool to the touch.

Cut up 1 cup plus 5 tablespoons cold, but not hard, unsalted butter, and slowly add it to the meringue.

Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a \"slapping\" sound. This is when the butter cream is ready.

Add 1 teaspoon vanilla.