"I just made these cookies and they are excellent. I have a few tips for you on this recipe that I think will help. I owned a bakery and candy shop, so the praline part can be tricky....but this will make it failproof.
Change the recipe to NO water and 2/3 cup sugar for the praline part. Get a heavy saucepan on medium-high heat and put in 1 tablespoon of the sugar. Stir with a heatproof spatula until the sugar is melted. Add another tablespoon to it and continue to stir. After the first 3-4 tablespoons are in and you have a little liquid sugar going...let it start to get a slight amber color. Then continue to add sugar a little at a time until all the sugar is incorporated and an amber color....then add the toasted pecans. (Don't have the heat on the highest temp or you may get a burned caramel flavor). Hopefully this helps. Also don't have the butter get too soft. Just where you can easily push down on the butter with your thumb.

"For those of you having difficulty finding the pie pan, it is because it is really a "quiche pan" If you look online for it, you will find many different options. Alton, love watching you....