Milk Chocolate Praline

3 c Sugar
1/2 ts Salt
3/4 c Water
12 oz Milk Chocolate Morsels
1/4 c Corn syrup - light
1 c Pecans - coarsely chopped
1 ts Vinegar

In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly. Boil 3 minutes without
stirring.

Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly
until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls
onto foil-lined cookie sheets (work as rapidly as possible as mixture
tend to set up quickly).
Garnish with pecan halves, if desired.

Refrigerate until set (about 20 minutes).
Peel candies off to serve. Store in refrigerator.
Makes 4 dozen 2 inch candies.