Bourbon Panna Cotta

1/2 c. + 1/4 c. sugar
1/4 tsp lemon juice
1 T. water
2 c. heavy cream or evaporated skim milk
1/4 c. pecans, toasted and chopped
1.5 T bourbon or rum or flavoring
1 c. whole or 2% milk
1 envelope unflavored gelatin

1. Combine 1/4 c. sugar, lemon juice, water in saucepan over med. heat until you make a caramel that is mahogany in color. Don't overcook.
2. Pour caramel evenly into 4 ramekins and swirl to coat sides of dish. Set aside.
3. Combine cream, 1/2 c. sugar, pecans, and bourbon and bring to simmer over med. low heat for 5 min. Let cool.
4. Sprinkle gelatin over surface of milk in med. bowl. Do not stir. Let sit for about 10 min.
5. Pour cream into gelatin mixture, whisk. Pour into ramekins and chill for at least 6 hrs.
6. To serve, loosen edges around ramekin and flip upside down onto serving dish.