Making The Pralines:

1. Preheat the oven to 325° F.

2. Spread the pecans on a cookie sheet and place in the oven for about 3 minutes. For even toasting, turn the tray, front to back. Toss the pecans with a metal spatula and bake for another 3 minutes. You will know when they are done because they will give off their fragrant aroma. Just don't over bake them. Don't allow them to become charred.

3. Line a cookie sheet with parchment paper.

4. Fit a heavy bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter and the brown sugar to 240° F. You want the soft ball stage. If necessary, stir once to help the sugar to dissolve completely. Remove from the heat and let sit for about 30 seconds.

5. Carefully add the vanilla, bourbon and the toasted pecans. Stir this mixture vigorously with a wooden spoon for about 30 seconds, just until it looks creamy and slightly thickened. Drop by tablespoonfuls on the prepared cookie sheet. Allow to cool for about 20 minutes.