Ingredients
1/4 cup butter, cubed1/2 cup sugar1/2 cup packed brown sugar3/4 cup heavy whipping cream1 cup pecan halves, toasted1/2 cup chopped pecans, toasted1 tablespoon bourbon
Preparation
Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes.
Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.
