METHOD
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| 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.
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| 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.)
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| 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.
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| 4. Working quickly, drop about 1 1/2 tablespoons of the mixture for each praline onto parchment-lined baking sheets.
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| 5. Set aside until the pralines are completely cooled, 15 to 20 minutes.
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| 6. Store the pralines in a wax paper-lined airtight container.
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