Make a batch of this buttery nut delight to have on hand during the holidays.

Creamy Pecan Pralines

3 tablespoons butter - divided use
2 cups heavy cream
4 cups firmly packed brown sugar
2 cups chopped pecans
1 teaspoon vanilla extract

1. Coat a medium saucepan with 1 tablespoon butter; add cream and heat over medium-high heat. When boiling, add brown sugar and stir rapidly until dissolved. Stir in pecans and vanilla; continue to cook over medium heat, stirring frequently.
2. When mixture reaches soft-ball stage (see note), remove from heat and quickly beat in remaining butter. Drop by tablespoonfuls onto wax paper, stirring mixture occasionally to keep it soft.
3. Remove pralines from wax paper before completely cooled. Store in an airtight container

Makes 32 pieces.

Note: 'Soft-ball stage' is a test for candies describing the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.