These festive, crunchy spiced and spikedpecans are the perfect sweet nibble for the holidays or anytime.
Recipe: Bourbon Spice Pecans
4 cups pecans, halves or halves and pieces
Preheat oven to 350°F (175°C).Place pecans on rimmed cookie sheet and bake 10 minutes or untilfragrant. Transfer toasted pecans to bowl; set aside.
In large skillet, melt butter over mediumheat. Add toasted pecans and stir to coat. Add brown sugar, cinnamonand salt; continue to cook over medium heat, stirring constantlyabout 8 to 10 minutes.
Add bourbon; stir to combine and cook1 to 2 minutes, mixing well. Remove skillet from the heat andpour pecans onto rimmed cookie sheet lined with parchment paper.
Spread pecans into thin layer and letcool 20 minutes.
Break mixture into bite-sized pieces andcool completely before packaging.
Store pecans in airtight container atroom temperature for up to 1 week.
1/2 cup (1 stick) butter
1 1/2 cups dark brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup bourbon
Makes 4 cups.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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