This year I was relegated to bring something other than pie to Thanksgiving dinner. Can you believe that?

I couldn’t either.

After all, I have been experimenting with Maple Bourbon Brûlée Chocolate Pumpkin Pie, Super Spiced Sweet Pumpkin Pie over the last few months, and have multiple other ideas up my sleeve.

Seriously, guys? No pie from my kitchen this year?

Alas, I consigned myself to the boring assignment of green beans and bread. (Actually, the bread recipe is super yummy and you’ll be seeing it appear on the blog shortly…Chocolate Chip Walnut Banana Artisanal Bread – it’s not super sweet).
At the same time, though, I felt compelled to do more – as usual.
So, I decided to bake some brownies. Some boozy brownies, as a tribute to both my Maple Bourbon Brûlée Chocolate Pumpkin Pie AND the pecans in my Super Spiced Sweet Pumpkin Pie.

But, in order to create these said brownies…stay tuned…I first had to candy the pecans in bourbon.

I knew precisely which bourbon to use.
I recently visited a nearby liquor store and was overcome with symptoms from one of my illnesses: buying whisky and wine.
You see, we have a “whisky library,”  of sorts, in our home. An entire 15 foot floor to ceiling wall is crafted into a bookcase – but in our situation, it does not house books, it houses our scotch and whisky collection. It’s beautiful. And, it’s not yet full. While in no way is it humanly possible to drink all of the collection at this point (despite all appearances, I’m no bar maid), I still want more…and more…and more. I love to taste and sip just a sample of what we do have, and then move on to the next newest mystery. (Oh, and I’m the same with wine – my current collection soars to nearly 37 bottles).

And I digress.
The bourbon.
While on a mission at the liquor store to buy one very specific whisky, I was sold on another (and possibly another and another and another after that). The first “another,” though, was advertised to me as a cure-all for sore throats.
Upon the sales pitch, I thought back to my childhood at The Cabin and remembered a very specific instance when I was handed a capful of trusty Yukon Jack upon voicing my ailment.

“That’ll fix anything.”

I’m not sure the above statement was true, but this vivid memory gave me the excuse I needed to make the purchase (for that bottle anyway).
I almost longed for some sort of scratch or tickle in my throat – just an opportunity to sip on the Slow & Low.

Well, without the sickness knocking at my door, I took a swig.

Yuck…this was not my type of rye.

Waaaaaaaaaayyyyy to sweet.
Chocolate and orange ~ syrup.

Although disappointed at the succulence rather than the smoothness, my heart felt safe knowing this bottle would be reserved specifically for my holiday baking.

Thus, I can make lemonade out of lemons, as well as candy out of, well, candy.

Bourbon Candied Pecans

8 Tbs. butter
16 oz. chopped pecans
1/4 cup bourbon (Slow & Low worked very well here)
2 cups white sugar

In a large skillet, over low heat, melt the butter. Add the pecans and toss to coat. Toast and roast for about 10 minutes, stirring constantly, ensuring neither the butter nor the nuts burn. Cook until most of the butter has saturated the nuts. Pour in the bourbon. Continue to stir and coat until just about all the liquid has evaporated, at very low heat.
Transfer to a large bowl and toss with the sugar until all surfaces are coated.
Lay sugared nuts on to parchment paper and allow to cool and dry overnight.

Crunch and munch ~ and use for Chocolate Bourbon Pecan Brownies.

2 thoughts on “Bourbon Candied Pecans

  1. I was at the Thanksgiving dinner and I can unequivocally that these are the best brownies I have
    Ever tasted in all of my 70 years!

Leave a Reply