Instructions: Combine 2 cups sugar, cream, salt, and butter in a large saucepan over low heat, stirring frequently. In a small saucepan, melt remaining 1 cup sugar over low heat. Pour the melted sugar into the hot sugar-cream mixture very slowly, stirring constantly. Cook over medium-high heat until candy thermometer reads 236F degrees (syrup forms a soft ball in cold water).

Remove from heat and stir in vanilla and nuts. Beat until mixture begins to thicken. Drop rounded teaspoonfuls of mixture onto aluminum foil or wax paper. All to cool and set. When pralines are firm, remove from foil or paper.

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