Drunken Pecans
intro
Buttery, bourbon-kissed roasted pecans with a warm sweet-savory spiced glaze, perfect for holiday nibbling or homemade gifting.
Ingredients
Steps
Preheat oven and prep pan
Preheat your oven to 325°F (160°C), then line a rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup. Set the prepared pan aside while you mix the pecan glaze.
Melt butter for glaze
Place a small 1-quart saucepan over medium-low heat. Add the 3 tablespoons (42 grams) of unsalted butter, and melt fully over 1 to 2 minutes, swirling the pan occasionally to avoid browning or burning the butter.
Mix the bourbon glaze
To the melted butter, stir in the 3 tablespoons (45 ml) bourbon, 2 tablespoons (25 grams) packed light brown sugar, 1 teaspoon (5 grams) kosher salt, 1/2 teaspoon (1 gram) ground cinnamon, and 1/8 teaspoon (0.25 grams) cayenne pepper. Stir continuously for 2 minutes over medium-low heat until the sugar fully dissolves, creating a smooth, glossy glaze with no grainy residue; keep heat low to prevent the bourbon from igniting.
Coat pecans evenly
Remove the saucepan from heat, then add the 2 cups (220 grams) of raw pecan halves directly to the warm glaze. Toss thoroughly with a rubber spatula for 1 full minute until every pecan half is fully coated, with no dry, unglazed patches remaining on the nuts.
Roast pecans to perfection
Spread the glazed pecans in a single, unstacked layer on the prepared parchment-lined baking sheet. Bake for 18 to 20 minutes at 325°F (160°C), pausing to stir the pecans thoroughly at the 10-minute mark to ensure even toasting and prevent burnt edges.
Cool and separate nuts
Remove the baking sheet from the oven once the pecans are fragrant and deep golden brown. Immediately use a fork to separate any clumped pecans while they are hot and sticky, then let them cool completely on the pan for 10 minutes—they will turn crisp and snappy as they come to room temperature.
Tips
2.Check the pecans frequently after the 15-minute bake mark—nuts have high natural oil content and can burn from perfectly toasted to charred in as little as 2 minutes.
3.Store fully cooled drunken pecans in a sealed airtight container at room temperature for up to 2 weeks, making them an ideal make-ahead snack or homemade edible gift.
OMG these drunken pecans are an absolute game changer for my football watch parties! I made a double batch last Sunday for the Cowboys game and the whole bowl was gone before halftime. The boozy kick is perfect, not too overpowering, and the little bit of salt balances the sweetness so well. 10/10 will be making these every weekend from now until the Super Bowl.
I was a little nervous the alcohol wouldn’t cook off enough for my family dinner, but these turned out perfect! My kids loved it (don’t worry, all the booze mellowed out totally while baking, just that rich, warm flavor left). I tossed in a tiny pinch of cinnamon like I do with my candied pecans and it was chef’s kiss.
Made these for our neighborhood potluck last week and lost count of how many people asked me for the recipe. Super easy to throw together even on a weeknight, didn’t have to run to the store for any fancy ingredients. Will definitely be a regular in my snack rotation.
Wait, has anyone tried making these with vegan butter? I’m dairy free and need a good snack to bring to my friend’s girls’ night this weekend, these look too good to pass up!
SO good. I messed up the first batch because I got distracted helping my son with his math homework and left them in the oven 5 minutes too long, but even the slightly crispy edges were tasty. Second batch I set a timer and they were perfect, great snack to keep on the counter for when the kids get home from school.
I’ve been making candied pecans for holiday goodie bags for 40 years, and this drunken version is my new go-to. I used the good bourbon my grandson got me for Christmas and everyone who got a bag this year said they were the best ones I’ve ever made. Easy recipe, no fussy steps, perfect for gifting.
Meal prep win! I made a big batch on Sunday and portioned them out into little snack bags to grab on my way to work all week. They hold up perfectly in the pantry, don’t get soggy at all, and beat the sad vending machine snacks by a mile. Only note is I wish I’d made a double batch, I ran out on Thursday!
Took these to my office holiday party and my boss legit thought I bought them from a fancy gourmet nut shop. Little does he know they took me 35 minutes total and I was drinking a beer while I made them lmao. The only thing I changed was adding a pinch of cayenne for a little heat, 10/10.
I make these every year for my annual tree trimming party and they’re always the first snack gone. I love that they’re easy enough I don’t have to stress about cooking while I’m decorating, and they make the whole house smell amazing while they bake. Way better than the boring mixed nuts I used to put out.
These were the perfect trail snack for my weekend hike in Rocky Mountain National Park! Lightweight, packed with flavor, gave me the little energy boost I needed to make it to the summit. I did add a little extra sea salt on top before baking, which hit so good after sweating on the trail.
Tried these as a topper for my vanilla ice cream last night and my mind is blown. I had a leftover handful from the batch I made for taco night and just sprinkled them on top, the crunch and that warm bourbon flavor with the cold ice cream? Unreal. Will be keeping a batch in the fridge at all times now for dessert toppings.
I was worried these would be too sweet since a lot of candied nut recipes are cloying, but the balance is perfect. Not too sweet, just enough boozy depth, the perfect snack to set out when we have friends over for BBQs. I used pecan halves straight from the farm stand down the road from my house and they were so fresh and tasty. Only reason I’m not giving 5 stars is I wish the recipe noted how long they stay good for, mine were still great after a week but I didn’t want to push it!