You pulled the mixture too late/too hot. If your mixture stopped bubbling and became smooth like caramel before you removed it from the heat, it was probably 275 or 285 degrees by the time you took it off. There's not much you can do to make them into pralines at that point; however, you can add a little water while mixing in your pecans and turn your pralines into a really delicious mess that you can use as a topping or mix-in for ice cream (still yay!). See the last praline in the troubleshooting photo.