- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup light brown sugar
- 2 tablespoons plus 1 teaspoon light corn syrup
- 1 tablespoon heavy cream
- 2 tablespoons bourbon
- 1/2 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon fine salt
- 1/2 cup very finely chopped pecans
- Heat oven to 350° F with the rack in the upper and lower thirds. Line 2 baking sheets with parchment.
- Combine the butter, brown sugar, corn syrup, cream, and 1 tablespoon of the bourbon in a small pot and cook over medium-high stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and slowly whisk in the flour, the remaining tablespoon of bourbon, and salt. Return to the heat and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from heat and stir in the pecans.
- Drop 1½ teaspoon mounds of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets.
- Bake, in batches, rotating the sheets halfway through, until flat and golden brown, 8 to 10 minutes. Cool on the baking sheets, until firm, 4 to 5 minutes. Transfer to a wire rack to cool completely. (If the batter cools between batches and can’t be scooped, warm it slightly over low heat).
- Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper or parchment in an airtight container, for up to 1 week.