Step 1

Line a baking sheet with parchment paper. Coat lightly with cooking spray. Set aside.

Step 2

Lightly toast pecans in a dry pan until fragrant. Remove from heat and set aside.

Step 3

Combine brown sugar, granulated sugar, evaporated milk, and salt in a large saucepan over medium heat. Stir frequently until mixture becomes thick and creamy.

Step 4

Add butter and toasted pecans, maple extract, and bourbon extract to the saucepan and stir frequently until butter is melted and mixture has thickened.

Step 5

Cool mixture slightly, about 5 minutes, before scooping out a heaping tablespoon of the praline mixture. Drop a spoonful of mixture onto prepared baking sheet. Leave space between each as candy will spread slightly as it cools.

Step 6

Cool completely before serving.