1 1/4 cups (310 ml) sugar

1/4 cup (60 ml) Scotch (whiskey or bourbon)

1/4 cup (60 ml) water

2 tablespoons (30 ml) white (preferably) corn syrup

2 tablespoons (30 ml) honey

1 cup (250 ml) 35% cream, hot

1/4 cup (60 ml) salted butter

1 1/2 cups (375 ml) pecan halves

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper letting it hang over 2 opposite sides. Place on baking sheet.

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