Combine first three ingredients in a large heavy saucepan; bring to a boil, and cook 5 minutes. Stir in pecans and butter; cook over medium heat, stirring occasionally, until mixture reached soft ball stage (234ø).

Remove from heat; beat with wooden spoon 2 to 3 minutes or until mixture is creamy and begins to thicken. Working quickly, drop mixture by rounded tablespoonfuls onto waxed paper; let cool.