Emeril's Crunchy Pralines

Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5.

• Ready In: 20 mins
• Serves: 24
• Yields: 2 dozen candies

Ingredients

• 1  lb  packed light brown sugar (about 2 1/2 cups)
• 2  tablespoons butter
• 1⁄4 cup water
• 2  cups pecan pieces

Directions

1. Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
2. Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
3. Add the pecans and continue to stir for about 5 minutes.
4. Remove from the heat.
5. Drop by the spoonful onto wax paper.
6. Let cool.
7. Remove from the paper with a thin knife.
8. NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.