1 cup granulated sugar
1 1/2 cups pecan halves
2 sticks (1 cup) unsalted butter, softened
2/3 cup firmly packed dark brown sugar
1 large egg
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

In a heavy saucepan dissolve the granulated sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it, undisturbed, until it begins to turn golden. Boil the syrup, swirling the pan, until it turns
a deep caramel, stir in the pecans, and pour the mixture immediately onto
a piece of foil, spreading the pecans into a single layer. Let the praline cool
completely. Peel off the foil, discarding it, break the praline into pieces,
and in a food processor grind it coarse.
In a large bowl with an electric mixer cream together the butter and the
brown sugar, add the egg and the almond extract, and beat the mixture
until it is smooth. Sift the flour with the baking soda and the salt into
the butter mixture, add the praline, and stir the batter until it is com-
bined well. Drop rounded teaspoons of the batter 2 inches apart onto
well-buttered baking sheets and bake the cookies in batches in the
middle of a preheated 350-degree F. oven for 12 to 15 minutes, or
until they are golden. Let the cookies cool on the baking sheet for
5 minutes, or until they can be removed easily, transfer them to
racks, and let them cool completely.
Makes about 50 praline cookies.