Instructions: Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly to the firm ball stage, or until candy thermometer registers 242 degrees. Remove the candy from the heat and add the bourbon. Stir in the pecan halves and beat until candy thickens and looks creamy. Drop by spoonfuls onto wax paper and let cool.

Yield: three dozen pieces (two
pounds) Recipe: New York Times Heritage Cook Book Texas submission = Feel free to check out Taste of the Islands, a new list for Caribbean Cuisine.

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2 1/2 cups sugar

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