Bourbon Spice Pecans

Preparation:  0 min. Cooking: 25 min. Total: 25 min.
Recipe photo
  • 4 Cup pecan halves
  • 1/2 Cup butter
  • 1 1/2 Cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 4 Tbsp bourbon
Preheat oven to 350 ℉. Place pecans on rimmed cookie sheet and bake 10 minutes or until fragrant. Transfer toasted pecans to bowl; set aside.

In large skillet, melt butter over medium heat. Add toasted pecans and stir to coat. Add brown sugar, cinnamon and salt; continue to cook over medium heat, stirring constantly about 8 to 10 minutes.

Add bourbon; stir to combine and cook 1 to 2 minutes, mixing well. Remove skillet from the heat and pour pecans onto rimmed cookie sheet lined with parchment paper. Spread pecans into thin layer and let cool 20 minutes. Break mixture into bite-sized pieces and cool completely before packaging.

Store pecans in airtight container at room temperature for up to 1 week.
Calories
620 Cal
Fat
47 g
Carbs
48 g
Protein
4.7 g
Fiber
4.9 g
Sugar
42 g
Cholesterol
31 mg
Sodium
390 mg


Nutrients

Fiber     4.9 g
Fat     47 g
Sugar     42 g
Carbs     48 g
Protein     4.7 g
Calories     620 Cal

Fats

Fat, Poly     11 g
Fat, Mono     23 g
Fat, Sat     10 g
Fat, Trans     0 g
Fat, Percent     69 %

Vitamins

Vitamin, K     2.8 mcg     2.4 %
Vitamin, A     380 IU     13 %
Vitamin, B12     0 mcg     1 %
Niacin     0.6 mg     4 %
Riboflavin     0.1 mg     5.3 %
Vitamin, C     0.6 mg     0.6 %
Vitamin, D     7.9 IU     1.3 %
Vitamin, B6     0.1 mg     7.6 %
Vitamin, E     1 mg     6.9 %
Panto, Acid     0.5 mg     10 %
Choline     24 mg     4.3 %
Thiamin     0.3 mg     27 %

Minerals

Calcium     76 mcg     7.6 %
Phosphorus     140 mg     20 %
Magnesium     64 mg     15 %
Copper     0.6 mcg     68 %
Fluoride     5.4 mcg     130 %
Zinc     2.3 mg     21 %
Cholesterol     31 mg     0.8 %
Sodium     390 mg     26 %
Selenium     2.5 mcg     4.6 %
Manganese     2.3 mg     33 %
Potassium     260 mg     5.6 %
Iron     1.6 mg     20 %