1 c. sugar
1/2 c. heavy cream
3 tbsp. dark corn syrup
1/8 tsp. baking soda
1/8 tsp. salt
3 c. pecan halves or 1 lb. pecan meat
1/2 tbsp. vanilla

In a heavy 4 quart saucepan, stir together sugar, cream, corn syrup, baking soda, and salt. Cook over medium heat, stirring a few times until sugar dissolves and mixture comes to a boil. Continue boiling, without stirring, until mixture reaches 234 degrees on candy thermometer or until syrup, when dropped into 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 teaspoonfuls onto wax paper. Cool. Store between layers of wax paper in a tightly covered tin box. Makes 20 to 24 two inch pralines.

Note: Recipe may be doubled.