Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, stirring mixture constantly. Continue cooking mixture over medium heat, stirring occasionally, 6 to 8 minutes, or until a candy thermometer registers 236° F (soft ball stage). Remove mixture from heat, and add butter (do not stir). Let stand until candy thermometer reaches 150° F. Stir in pecans and vanilla, using a wooden spoon. Stir constantly until candy begins to thicken. Working rapidly, drop by heaping teaspoonfuls onto wax paper or parchment paper. Let stand until firm. YIELD: 3 dozen. |
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