Regular Taste Place readers know that bourbon is our go-to drink, and several of our favorite recipes include bourbon or whiskey. In fact, on our vacation to Tennessee and Kentucky, we toured both the Maker’s Mark and the Jack Daniels distilleries. At one or both, they sold bourbon (or whiskey) glazed pecans, which were mighty tasty, and I decided then to find a good recipe for them as soon as possible.
After some searching online, and discarding the complicated ones that wanted to add cherry and citrus flavors, I found one at GardenGuides.com that looked simple and tasty, letting the flavors of the pecans and bourbon (and the sugar!) shine through. It’s not the overwhelming bourbon flavor you get in some bourbon ball candies, but gives a nice oaky, smoky flavor to them that anyone could enjoy.
We made these last Christmas, and included them in gift bags full of treats (including haystacks, chocolate pretzels, Missouri cookies, peppermint bark, and peanut brittle) for our friends, family, and co-workers. They were a big hit, and we’re definitely doing them again this year.
NOTE: Make sure you let the candy mixture get to the full “soft ball stage” at approximately 235-240 degrees. Last time I made it, I got impatient and added the pecans before it got to 235 and it never set right.
- 1 Cup Sugar
- ¼ Tsp nutmeg
- ¼ Tsp cinnamon
- ¼ Tsp salt
- ⅓ Cup bourbon
- ⅓ Cup water
- 2 Cups pecan halves
- Mix everything but pecans in saucepan.
- Heat until it reaches soft ball stage--approximately 235 degrees Farenheit. Make sure to wait until it gets to full temperature. If you stop early, it won't set right.
- Stir in pecan halves.
- Spread on wax paper to cool.
