makes 3 dozen pralines

2 cups of sugar 
half-and-half cream 
1 tablespoon butter
1 teaspoon vanilla extract
2 cups pecan halves

In a heavy saucepan combine 2 cups sugar with cream, butter and vanilla; bring to a boil. Meanwhile, in another heavy saucepan melt 1/2 cup sugar until it is caramel colored. Add the cream-butter-sugar mixture to the caramel mixture. Add pecans and cook to the soft-ball stage (238 degrees on candy thermometer). Remove from heat and beat until thickened. Drop onto wax paper to harden.