Pecan Praline

Ingredients:

• 1.5 cups of sugar
• 3/4 cup brown sugar
• 1 teaspoon salt, plus 1 more teaspoon for sprinkling
• 1.5 cups chopped toasted pecans
• 1/2 cup skim milk
• 110 g butter
• 2 tsp bourbon
• 1 tsp vanilla extract
• Special equipmentcandy thermometer

Preparation:

1. Place a large sheet of parchment paper on a flat surface, preferably granite or wood.
   
   Place all ingredients in a large saucepan and attach a candy thermometer to the side. The thermometer should be inserted deep into the mixture. Set the heat to medium.
   
   Take a bowl larger than the saucepan and fill it halfway with ice water. Set aside.
2. Stir the mixture with a wooden spoon. Once everything has melted, begin monitoring the temperature. When the thermometer reads exactly 113°C (220°F), remove the pan from the heat and place it in a bowl of cold water to stop the cooking process. While the pan is submerged in the ice water, stir the mixture for 45 seconds, allowing it to cool evenly.
3. Using a large spoon, drop a small amount of the mixture onto parchment paper. Each "puddle" should contain nuts. Sprinkle with a little salt, if desired. Let the mixture cool completely. In high humidity, it may remain sticky; place it in front of a fan to dry.
   
   Carefully transfer to a tin. Don't overcrowd the candies—three layers maximum, with waxed paper between each layer.