| METHOD |
| 1. In a large heavy-bottomed sauce pan, combine the sugar, corn syrup, cream, butter and pecans. Stir over medium-high heat until the sugar dissolves. |
| 2. Add the chocolate and stir until melted, then continue to boil slowly until the mixture reaches the firm ball stage, 248°F (120°C). (It is best to use a candy thermometer or an instant read thermometer for optimum results.) |
| 3. Remove from the heat and stir in the vanilla. Using a wooden spoon, stir the mixture until it cools slightly and thickens enough to coat the spoon. |
| 4. Working quickly, drop about 1 1/2 tablespoons of the mixture for each praline onto parchment-lined baking sheets. |
| 5. Set aside until the pralines are completely cooled, 15 to 20 minutes. |
| 6. Store the pralines in a wax paper-lined airtight container. |