# Components:
→ Nuts
01 - 2 cups pecan halves, toasted
→ Sugars and Dairy
02 - 1 1/2 cups granulated sugar
03 - 1 1/2 cups light brown sugar, packed
04 - 1 cup heavy cream
05 - 4 tablespoons unsalted butter
06 - 1/4 teaspoon fine sea salt
→ Flavorings
07 - 2 tablespoons bourbon
08 - 1 teaspoon pure vanilla extract
# Directions:
01 - Line two large baking sheets with parchment paper or silicone baking mats.
02 - In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light brown sugar, heavy cream, unsalted butter, and sea salt. Stir frequently until butter is melted and mixture is homogenous.
03 - Attach a candy thermometer to the saucepan. Continue cooking, stirring occasionally, until the mixture reaches 238°F (114°C), approximately 12 to 15 minutes.
04 - Remove the saucepan from heat. Immediately stir in bourbon, vanilla extract, and toasted pecans.
05 - Beat the mixture vigorously with a wooden spoon for 2 to 3 minutes until it thickens, becomes creamy, and pecans are evenly distributed.
06 - Working quickly, drop tablespoonfuls of the mixture onto prepared baking sheets, spacing them apart.
07 - Allow the pralines to cool and set at room temperature for 20 to 30 minutes before serving or storing.
