I am inspired to create a black-bottom pecan pie, so I’ve been working out a recipe for candied pecans for the filling. I modified my own Spiced Pecans recipe (November 2013 archives) to come up with Bourbon Pecans which would be a sweet treat as a snack or for my pecan pie filling. This is my recipe:
Preheat oven to 350* and brush cookie sheet lightly with canola oil. Spread 2 heaping cups pecan halves on cookie sheet; bake for 4 minutes; rotate cookie sheet on oven rack; bake for another 4 minutes. While pecans are toasting, prepare bourbon glaze and sugar mix.
For bourbon glaze, melt and whisk together:
1 Tbs Kentucky bourbon;
1 Tbs water;
1 Tbs butter;
1 tsp brown sugar.
For sugar mix, grind together with mortar & pestle or spice grinder:
2 Tbs sugar;
1 tsp smoked sea salt;
1/4 tsp cinnamon;
1/4 tsp Hershey’s dark cocoa powder;
1/4 tsp instant espresso powder;
1/8 tsp ground cloves;
1/8 tsp ground nutmeg;
1/8 tsp cayenne pepper.
Transfer toasted pecans to mixing bowl; pour bourbon glaze over pecans and toss to coat evenly; sprinkle sugar mix over glazed pecans and toss to coat evenly; spread pecans back on cookie sheet to cool completely.
Serving suggestions: Serve as a party snack – think Kentucky Derby! Chop coarsely for sundae topping. Use in my recipe for black-bottom pecan pie – coming soon…
Variations: Because I created my candied pecans for a pecan pie recipe, it seemed respectable to include Kentucky bourbon. Jamaican rum or amaretto would also give nice flavors. Or substitute water.