Authentic Mexican Pralines

Put 2 cups sugar, water, pecans and salt in pan; bring to a boil.

In meantime, brown 1/2 cup sugar in a small iron skillet; let it melt and get to light caramel color.

Pour into first mixture and continue to cook until it forms a ball when dropped in cold water.

Add butter and beat until it cools and thickens a little; drop by spoonfuls on waxed paper, which has been laid over newspaper.

When cool and hard, candy will lift easily from paper.