Ingredients:

  • 2 cups (225g) raw pecan halves
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (100g) packed light brown sugar
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (30ml) bourbon
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) vanilla extract

Instructions:

  1. Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the melted butter, brown sugar, bourbon, maple syrup, cinnamon, and vanilla. Stir until the mixture is velvety.
  3. Fold in the raw pecans and salt, tossing until every nut is fully encapsulated in the glaze.
  4. Spread the pecans in a single layer on the prepared baking sheet.
  5. Bake for 60 minutes, removing the tray every 15 minutes to stir the nuts to ensure an even finish and prevent burning.
  6. Remove the tray from the oven and immediately spread the pecans out across the parchment paper.
  7. Allow the pecans to cool completely for 30 minutes to allow the sugar to recrystallize and create a snap.