Praline Clusters

1. 1

   Combine sugar, whipping cream and water in a heavy saucepan. Bring to a boil, stirring constantly.

2. 2

   Reduce heat to medium and cook, stirring occasionally, until mixture reaches soft ball stage (236u00b0) using a candy thermometer.

3. 3

   Remove from heat; stir in butter, vanilla and salt.

4. 4

   Beat with wooden spoon until mixture is creamy and begins to thicken.

5. 5

   Stir in pecans.

6. 6

   Working quickly, drop by tablespoonfuls onto greased wax paper.

7. 7

   Cool.

8. 8

   Yields about 2 dozen.

No additional tips available.