In a large saucepan over medium heat, melt butter. Stir in sugar and brown sugar, then cream. Cook and stir until mixture comes to a boil. Cook, stirring occasionally until your candy thermometer reads 236 degrees, soft ball stage, this should take about 20 minutes
Remove from heat, stir in pecan halves, chopped pecans and bourbon. Immediately drop by spoonful onto the baking sheets.
Let stand until Bourbon pecan pralines are set and no longer glossy