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Pecan Pralines

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 cups pecan halves
1/4 cup butter
1 tablespoon vanilla extract

1. Line a baking sheet with lightly buttered waxed paper or aluminum foil. Set aside.
2. In a large, heavy saucepan combine sugar, syrup, water, and pecans and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage (240*F / 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water.
3. Add the butter; let cool to room temperature, without stirring.
4. Beat with a heavy wooden spoon until it starts to thicken; add the vanilla and continue to beat until candy gradually changes to an opaque color and becomes creamy.
5. Drop by tablespoonfuls onto prepared baking sheet. Let sit at room temperature to harden. Store in tightly covered container at room temperature.

Makes about 2 dozen candies.