1 c. sugar
1/2 c. heavy cream
3 tbsp. dark corn syrup
1/16 tsp. salt
1/16 tsp. baking soda
1/2 tsp. vanilla
1 c. pecan halves

In heavy 2 quart pan, stir together sugar, cream, syrup, soda and salt. Cook over medium heat, stirring a few times, until sugar dissolves and mixture reaches 234 degrees on candy thermometer or until syrup dropped in very cold water forms a soft ball that flattens on removal from water.

Remove from heat, add pecans and vanilla, stirring until creamy and mixture covers pecans with a slightly opaque coating. Drop by heaping teaspoon onto wax paper. Cool. Store between layers of waxed paper in tightly covered tin. Recipe may be doubled. Yield 20 to 25 (2 inch) pralines.