Add all ingredients except pecans to a heavy bottom large sauce pan. Heat over medium low heat until butter is melted and all sugar is dissolved. Stir continuously with a wooden spoon.

Increase heat to medium and bring the mixture to 240 degrees (use a candy thermometer to get the temperature just right). Stir continuously.

Add pecans. I like to use a combination of chopped pecan pieces and whole pecans. Stir to combine.

Remove from heat and stir quickly until mixture thickens. You will notice that it feels heavy while mixing.

Drop spoon fulls on a wax paper lined baking sheet (makes about 12 pralines). Let cool then remove from paper and store in an air tight container.