In a 5 quart casserole, combine sugar, syrup, water, and pecans. Mix well. Microwave on high for 4 minutes. Stir. Microwave on high for 5 to 6 minutes or until mixture reaches soft ball stage. (Small amount forms soft ball when dropped into cold water) or (238 degrees on candy thermometer). DO NOT PUT CANDY THERMOMETER IN MICROWAVE OVEN.

Stir in butter and vanilla. Whip until mixture gradually changes to lighter color and becomes creamy. Drop by tablespoonful on buttered foil. Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm.

Tips: If mixture should crystallize before you have a chance to drop onto buttered foil, add a tablespoon of boiling water and beat again.