Bourbon Glazed Pecans Like Candy Food

CANDIED BOURBON PECANS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients and mix until the pecans are well coated.
• Lay a piece of parchment paper on a cookie sheet and spread the pecans out on it.
• Bake for 15-20 minutes.
• Use a spatula to pull the pecans off the parchment before they permanently glue themselves. Then let them cool.

BOURBON CANDIED PECANS RECIPE

Steps:

• Combine first five ingredients in a medium size bowl, add pecans and stir to coat.
• Transfer pecans to a skillet and cook on medium high heat for 7 to 8 minutes. Stir continuously to prevent burning.
• Remove pecans from skillet and spread evenly on a parchment lined baking sheet.
• While the pecans are hot and gooey sprinkle with cinnamon and sugar.
• This step is optional, but I think it helps the pecans dry a little bit. Place baking sheet in a preheated oven set on 175°F on the middle rack then turn the oven off. Let the pecans sit in the oven for a hour or so.
• Once the pecans have cooled completely, place in an air tight container.

BOURBON OLD FASHIONED GLAZED PECANS

Steps:

• Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
• Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
• Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
• Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
• Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

BOURBON OLD-FASHIONED GLAZED PECANS

Steps:

• Combine bourbon and dried cherries. Set aside to soak at room temperature for 30 minutes.
• Combine brown sugar, salt, pepper, and cayenne. Stir until well-combined.
• Toast pecans in large non-stick skillet over medium heat until browned and just beginning to smell toasted, 3-4 minutes. Stir and shake frequently to prevent burning. Add butter to pan. Stir and toss until completely melted and pecans are thoroughly coated.
• Add sugar and spice mixture; stir and toss until pecans are evenly coated. Turn off heat and add cherry/bourbon mixture. Stir, off-heat, 1-2 minutes, until everything is well combined.
• Return pan to medium heat; stir constantly until liquid thickens and pecans are thoroughly glazed and shiny, 1-2 minutes. Spread mixture in one layer onto parchment-lined rimmed baking sheet, separating nuts so they don't stick together. Allow to cool completely. Sprinkle nuts with orange zest. Transfer to a bowl and serve.

BOURBON BANANA PUDDING WITH GLAZED PECANS

Steps:

• Make pudding and glaze pecans:
• Lightly beat yolks in a medium bowl.
• Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
• Cover surface with wax paper and chill until cold, about 2 hours.
• Preheat oven to 350°F with rack in middle.
• Warm remaining 2 tablespoons brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
• Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.
• Make spongecake and syrup:
• Preheat oven to 400°F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.
• Whisk together flour and salt.
• Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
• Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.
• Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.
• Meanwhile, bring bourbon, water, and remaining tablespoon sugar to a boil, stirring until sugar has dissolved. Remove from heat.
• Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.
• Assemble dessert:
• Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.
• Cut cake into 1 1/2-inch squares. Thinly slice bananas.
• In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.
• Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.
• Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves.

BOURBON-PECAN CAKE

Steps:

• In medium size bowl, mix cherries, raisins and bourbon.
• Cover and refrigerate for 8-24 hour.
• Grease and flour 12 cup fluted tube pan.
• Heat oven to 325 degrees.
• Drain fruits, reserving bourbon.
• In small bowl, toss ¼ flour and pecans.
• In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
• In large bowl with electric mixer at high speed, beat butter until light and fluffy.
• Add sugar, ½ cup at a time, beating well after each addition.
• Add eggyolks, one at a time, beating well after each addition.
• Beat in 1 cup flour mixture.
• With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
• Batter will be thick.
• In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
• Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
• Fold in cherries, raisins and nuts.
• Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
• Remove cake from pan and brush remaining reserved bourbon.
• Drizzle glaze down sides.
• Cut candied cherries and pecans into quarters and garnish cake.
• NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
• Wrap cake in cheesecloth then with foil or plastic wrap.
• Store in refrigerator in tightly covered container for 2-3 weeks.
• Unwrap cake, place on serving platter.
• Drizzle with glaze and garnish as desired.
• CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.