Mexican Whiskey Candy

2 1/2 cups granulated sugar
1/4 cup light corn syrup
Small pinch of baking soda
1 tablespoon butter
1 cup evaporated milk
2 tablespoons bourbon
2 1/2 to 3 cups pecan halves

Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly to the firm ball stage, or until candy thermometer registers 242 degrees F. 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.

Yields 36 pieces (two pounds).