Servings: 4 cups
4 cups pecans, halves or halves and pieces
1/2 cup (1 stick) butter
1 1/2 cups dark brown sugar, packed
1 teaspoon cinnamon
1 teaspoon salt
1/4 cup bourbon
Preheat oven to 350°F. 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.
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