Method
Combine all ingredients except vanilla extract in a heavy saucepan over a medium heat. Bring mixture to the boil, stirring often. Cook to soft ball stage. Remove from heat; stir in vanilla. Stir briskly until mixture loses its glossy sheen. WORKING QUICKLY, drop mixture by tablespoon onto a buttered baking sheet. Let pralines cool completely then coat in melted chocolate. Store in fridge.

A dusting of cocoa powder can be added.

Thanks to
Cara Heath from the United Kingdom for submitting this New Orleans Butter Pralines recipe.

Added on 22 June 2009.