A buttery syrup smothers tons of pecans in this rich candy. Don't forget to share.

Milky Pecan Pralines

4 cups granulated sugar
1 (14-ounce) can sweetened condensed milk
1 cup water
4 tablespoons light corn syrup
5 cups chopped pecans
1 tablespoon butter
1 teaspoon vanilla extract

1. Cover a cookie sheet with buttered wax paper; set aside.
2. In a heavy saucepan over low heat, combine sugar, condensed milk, water and syrup. Cook on low heat until mixture reaches the soft-ball stage (see note).
3. Remove from heat. Add pecans, butter and vanilla. Beat until smooth. Spread onto prepared wax paper and let cool. (If the candy gets hard before all spooned out, add a little water, and reheat.)

Makes 24 pieces.

Note: 'Soft-ball stage' is a test for candy 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.