Creole Pecan Pralines

2 lbs. cane sugar
1 lb. shelled pecans
3 tbsp. molasses
1 oz. pure vanilla
1 c. water
1 candy thermometer
Wax paper
Lg. spoon
Table knife
Put sugar, water, molasses in 6 quart saucepan, stir on high heat, bring
to boil and cook until 240 degrees (soft ball). Shut heat, put in pecans
and vanilla. IMPORTANT: Rub some of liquid on inside pan until creamy,
about 1 minutes. Do this 3 times and scrape back into liquid with knife.
You are ready to pour.
Put wax paper about 3 feet long (2) over newspaper on table. Dip out
silver dollar size pralines until empty. Makes about 4 dozen. Let cool
and peel from wax paper.