Pecan Pralines Southern-style

Line two large baking sheets with parchment paper or silicone mats and set them on a flat, heat-safe surface near the stove. Measure and prepare all ingredients before you begin, as the candy-making process moves quickly.

In a heavy-bottomed saucepan over medium heat, combine the heavy cream, butter, and sugar, stirring gently until the butter melts and the mixture begins to come together. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.

Bring the mixture to a boil without stirring, cooking until the thermometer reads 238°F to 240°F (soft-ball stage). Watch the temperature closely and adjust the heat as needed to prevent scorching.

Remove the pan from the heat and immediately stir in the pecans, vanilla extract, and bourbon. Allow the mixture to cool undisturbed for 2 minutes to begin setting.

Using a wooden spoon or heat-safe spatula, beat the mixture vigorously until it thickens, turns opaque, and loses its glossy sheen, which typically takes 3 to 5 minutes of stirring.

Working quickly before the candy hardens in the pot, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing each praline about 2 inches apart.

Allow the pralines to cool at room temperature until completely set and firm, which typically takes 20 to 30 minutes. Do not refrigerate, as this can cause them to become sticky.

Once fully set, carefully peel the pralines from the parchment and store them in an airtight container at room temperature, separating layers with wax paper, for up to one week.