Creamy Smooth Pecan Pralines

From best of the best from america cookbook by gwen mckee and barbara moseley. posted for zwt5, france/cajun region.

Combine sugar , syrup , water , and pecans in heavy 3-quart saucepan.

Stir over medium heat until sugar is dissolved and mixture comes to a boil.

Cook , stirring occasionally , until mixture reaches soft-ball stage.

Remove saucepan from heat.

Add margarine and vanilla.

Allow candy to cool.

Whip until mixture gradually changes to lighter color and becomes creamy.

Drop by tablespoons onto buttered cookie sheet.

sugar, white karo, water, pecan halves, margarine, vanilla