• 1 1/2 cups granulated sugar
• 1 1/2 cups packed dark brown sugar
• 1/2 cup whole buttermilk
• 1/2 cup heavy cream
• 2 Tbsp light corn syrup
• 1/2 tsp salt
• 3 Tbsp cold unsalted butter, chopped into small pieces, at room temperature
• 2 tsp vanilla extract
• 2 1/2 cups pecan halves, toasted
• 2 Tbsp (1 oz) bourbon, rum or Tennessee whiskey

1. Line 2 baking sheets with parchment paper. (If using paper baking cups, place 16 cups on baking sheet or on a tray.)
2. Stir together sugars, buttermilk, cream, corn syrup, and salt in a heavy, 2 quart saucepan; attach a candy thermometer to side of pan. Place pan over low; cook, stirring constantly, until sugars are melted and mixture is smooth, 5 to 8 minutes.
3. Increase heat to medium-high, and bring mixture to a boil. Boil gently until the thermometer reaches 230°F to 235°F (soft-ball stage), 10 to 12 minutes. Remove from heat; let cool to 220°F, 6 to 8 minutes
4. Using a wooden spoon, vigorously stir in butter and vanilla, stirring until mixture turns creamy and opaque. Stir in pecans and bourbon, and quickly spoon out 1/4 cup portions onto prepared baking. sheets or into paper baking cups.
5. Let pralines stand until completely cool, about 1 hour. Serve immediately, or wrap each praline individually in wax paper or plastic wrap and store in an airtight container for up to 1 week.

Makes 16 Large Pralines