Bourbon Pecans Recipe
These aren’t just nuts—they’re your Thanksgiving lifeline. Sweet, smoky, and just boozy enough to make Uncle Sal forget he’s arguing about the football game. Nonna-approved (as long as you share).
Equipment
- Heavy skillet the kind that’s seen a few Thanksgivings
- Baking sheet lined with parchment paper
- Silicone spatula because gluey sugar is no joke
Ingredients
- 2 cups whole pecans or halves for less drama
- 3 tbsp unsalted butter or coconut oil for a vegan twist
- ⅓ cup dark brown sugar packed like your suitcase for a weekend trip
- 2 tbsp bourbon or 1 tsp vanilla extract + ½ tsp smoked paprika
- 1 tsp fresh rosemary finely chopped (or thyme)
- cayenne pepper optional, for those who like to live dangerously
- ½ tsp flaky sea salt Maldon or tears of joy
Instructions
- Preheat oven to 325°F (163°C). Spread pecans on a parchment-lined baking sheet. Toast for 8-10 minutes, stirring once, until fragrant. Don’t wander off—burnt pecans are sadder than a dry turkey.
- In a skillet over medium heat, melt butter. Stir in brown sugar and bourbon. Simmer 2-3 minutes until syrupy. If it seizes, add 1 tsp water and whisper “pazienza.”
- Pour glaze over toasted pecans. Toss until every nut is glistening like your cousin’s sequined holiday sweater.
- Spread pecans back on the baking sheet. Bake 12-15 minutes, stirring once, until the glaze cracks when nudged. This is your “done” signal.
- Immediately sprinkle with rosemary, cayenne (if using), and flaky salt. Cool completely—they’ll crisp up like your nonna’s cannoli shells.
Notes
- Keep in an airtight jar for up to 2 weeks (or hide them in the freezer labeled “EMERGENCY ONLY”).
- Tie with twine + a cinnamon stick. Instant “favorite relative” status.
- Air Fryer Hack: Cook glazed pecans at 300°F (150°C) for 5-7 minutes. No oven? No problem.
- Praline Upgrade: Drizzle with melted dark chocolate for bourbon praline pecans that’ll upstage the pie.