Praline Clusters

Directions

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 (236°) 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.