I wanted to make these for Thanksgiving but ran out of time. They're sweet and tasty and make a nice topping for pumpkin pie or a stand-alone snack food. I also think they'd be great chopped up and added to coffee cake or cinnamon rolls. The bourbon adds a little flavor depth without being strongly alcoholic. I used Knob Hill, which is pretty high quality; you could use brandy, too.
Bourbon Sugared Pecans
1 cup pecans (whole for a snack, chopped if using elsewhere)
4 tbsp butter
1/2 brown sugar
1/4 tsp salt
1/4 cup bourbon
- Lay out a piece of parchment paper on the counter or a cookie sheet.
- Toast pecans in a dry pan over high heat, shaking the pan to keep them from burning, for about 3-5 minutes, until they smell toasty. Remove them to another bowl or plate.
- Melt butter in a frying pan over medium-low heat. Add the pecans and toss to coat. Cook for a few minutes, then add the sugar. Cook until the sugar melts and begins to bubble. Add the bourbon and cook for another few minutes, until the sugar sauce begins to stick to the pecans.
- Lay pecans out on the parchment paper to cool.