These bourbon roasted pecans are singlehandedly one of my favorite things I’ve made in..oh the last year? I helped Kate from Cookie and Kate test a few recipes from her cookbook (!!) and this pecan recipe one one of my favorites. It’s a seemingly unassuming recipe, starting with a healthy dose of maple syrup and ending with a roast to perfection in the oven. Each time I’ve made these sweet bourbon roasted pecans I’ve either practically eaten them all straight off the pan within the hour (sorry/not sorry) or managed to ration them out over a few days time, putting them on everything from oatmeal to ice cream and even as part of my happy hour snack plate. Basically, these pecans are magical and you should make them.
This recipe comes from Kate’s new book, which was released last week and has been a staple in my kitchen ever since it landed on my doorstep. I’m almost 100% positive you’ve heard of Kate’s site before, between her go-to dinner ideas and eye for the most gorgeous photos, her blog has been a longtime favorite of mine, with good reason. I actually got to meet/hug Kate a few years ago at Chopped and discovered that she’s one of the nicest and friendliest people you will ever meet. She wasn’t ever weirded out when I told tipsily (aka fueled by wine) told her that her peanut sauce recipe was long loved by my me and my best friend and that we would quote ‘eat it off a piece of cardboard’. If she wasn’t weirded out by that, she’s a keeper in my book.
When I was flipping through Kate’s book I knew this would be the one I would have to share! It’s so versatile, is a perfect mixture of sweet and salty and is a dessert that can masquerade as part of a wholesome breakfast. Really, it’s a bourbon roasted pecan win all around. I would recommend keeping a close eye on your nuts as they roast because pecans especially can from perfection to burnt/toasty in no time at all. Just don’t be like me and ‘set it and forget it’. Keep stirring them until they are perfectly golden brown and take them out just a touch before you think they are done. Trust me on this one!
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The perfect topping for ice cream, oatmeal, and everything in between! Candied pecans with a perfect sweet-salty mix, with a touch of bourbon.
- 1/4 cup maple syrup
- 1 tablespoon melted butter or olive oil
- 1 tablespoon bourbon (, like Bulleit bourbon, or 1 teaspoon vanilla extract)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground cinnamon
- Scant 1/4 teaspoon ground cayenne pepper ((optional))
- 3 cups pecan halves
- Preheat the oven to 325 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a medium mixing bowl, combine the maple syrup, butter or oil, bourbon or vanilla, salt, cinnamon and cayenne pepper. Whisk until blended. Add the pecans and stir to coat.
- Dump the contents of the bowl onto your prepared baking sheet and arrange the pecans in a single layer (the maple syrup might pool on the bottom of the pan, but that’s ok).
- Bake for 23 to 26 minutes, stirring after the first 10 minutes of baking and then every 5 minutes thereafter. The pecans are done when almost no maple syrup remains on the parchment paper, and the nuts are deeply golden. The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.
- Stir the pecans one more time, spreading them into an even layer across the pan again, and set aside. While the nuts are still warm, carefully separate any large clumps.
- Candied pecans will keep for up to 2 months in a sealed bag at room temperature.