Remove the saucepan from the heat. Add butter, vanilla and pecans. Using wooden spoon, beat until mixture begins to hold a shape, about 2 minutes; do not overbeat or sugar will begin to crystallize. Drop by tablespoonfuls on lightly greased waxed paper, using second tablespoon to scrape mixture off spoon. Cool pralines at room temperature until set. Makes 1-1/2 dozen.