Praline Clusters - cooking recipe

Ingredients

2 c. firmly packed brown sugar
1 c. whipping cream
1/4 c. water
2 Tbsp. butter or margarine
1 tsp. vanilla
dash of salt
2 c. coarsely chopped pecans

Preparation

Combine sugar, whipping cream and water in a heavy saucepan. Bring to a boil, stirring constantly.
Reduce heat to medium and cook, stirring occasionally, until mixture reaches soft ball stage (236\u00b0) using a candy thermometer.
Remove from heat; stir in butter, vanilla and salt.
Beat with wooden spoon until mixture is creamy and begins to thicken.
Stir in pecans.
Working quickly, drop by tablespoonfuls onto greased wax paper.
Cool.
Yields about 2 dozen.