1 cup firmly packed dark brown sugar
1 cup heavy cream
6 tablespoons butter
2 cups chopped pecans
2 tablespoons vanilla extract
1 (10-inch) pre-baked tart shell
1 cup heavy cream, whipped
1/4 cup bourbon
12 toasted pecan halves

Melt sugar in a large saucepan with cream and butter, stirring constantly. Once sugar is dissolved, boil the mixture rapidly, continuing to stir until it reaches soft-ball stage (236 degrees F on a candy thermometer). Remove from heat, beat in the chopped pecans and vanilla extract, and continue to beat with a wire whisk until mixture is creamy. Immediately pour it onto a baking sheet to cool.

When mixture is cool, tear off pieces and chop them in a food processor or by hand. Press the praline mixture into the pre-baked tart crust, making an even layer.

Before serving, add bourbon to the whipped cream and spread on top of the praline layer. Decorate top with pecan halves lightly toasted 5 to 10 minutes in a hot skillet or oven.

Serves 8.