I really wasn’t too keen on trying a recipe that essentially boiled nuts in sugar, and yet I found myself unable to resist eating these once they had cooled. My husband, Mark, compares their taste and texture to glazed donuts so if you’re the type who can’t stop at the first donut, beware: while they taste delicious, you’ll be sorry later.
Crumble over French toast or waffles, drink with coffee, lace the maple syrup with even more bourbon.
- 1 cup sugar
- ¼ cup water
- 6 tablespoons bourbon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 cups lightly toasted pecan halves
- Line a baking sheet with parchment paper.
- Place the sugar, water, bourbon, nutmeg, cinnamon and salt in a medium size pot and bring to a boil over high heat.
- Cook until the mixture reaches the softball stage, about 234 degrees on a candy thermometer or when the bubbles have bubbles.
- Add the pecans and stir until well coated.
- Transfer to the prepared sheet, immediately loosen the nuts with a spatula and set aside to cool.