Chocolate Pecan Pralines

3 cups sugar

3/4 cup water

1/4 cup light corn syrup

1 teaspoon Tahitian Vanilla, Dark Chocolate or Espresso Balsamic Vinegar

1/2 teaspoon salt

12 ounces milk chocolate morsels

1 cup coarsely chopped pecans

In a large saucepan, combine sugar, water, corn syrup, balsamic vinegar and salt. Bring to a full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tends to set up quickly). Garnish with pecan halves if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2-inch candies.