Pecan Pralines with Sour Cream and Bourbon (American South)

There is nothing like old-fashioned Southern Pecan Pralines. This melt-in-your-mouth treat is a cross between a cookie and a candy and it's loaded with crunchy pecans, butter, and fabulous brown sugar flavour.

2 Tbsp. butter, cut into small pieces
½ cup + 2 Tbsp. sugar
½ cup + 2 Tbsp. dark-brown sugar
½ tsp. coarse sea salt
¼ cup + 2 Tbsp. sour cream
1 Tbsp. bourbon
1½ tsp. pure vanilla extract
5 oz pecan halves (1 ⅓ cups), toasted

Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, sea salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240°F), 10-15 minutes.

Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.

Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 tsp. hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.

Makes 1 dozen 2” pralines.