What do you bring to a BBQ where the bar is already sky-high? When the host is a meat-smoking master? You bring something with a little Southern charm – and a bit of a bourbon kick.
These pecans are my take on a sweet and subtly spiced Southern snack. I doubled down on the Southern flair by using pecans (Georgia grows the most, after all) and adding just a splash of Kentucky bourbon. The bourbon flavor is soft – not boozy – but it adds a whisper of sweetness that lingers at the end of each bite. And no, you don’t need to worry about alcohol content. Only one tablespoon goes into the entire batch (about 12 ounces of pecans), and most of it cooks off. Science says roughly 65% of the alcohol evaporates during the bake. I say it’s just enough to make things interesting.
To balance out the natural sweetness of the pecans (plus the sugar and bourbon), I added a pinch of cayenne. Just a little. These nuts aren’t spicy – they’re gently warm with the tiniest tingle. If you’re not feeling the heat, you can always swap in cinnamon (see the Recipe Notes for the amount).
I served these alongside some 18-month aged Gouda and it was a fantastic pairing – crunchy, creamy, sweet, and nutty all at once. Perfect for a party, especially when you pre-cut the cheese so guests can pop a nut and a cube together for optimal flavor mingling. No crackers required (though I wouldn’t argue with them).
If you’re going a little fancier with a full cheese board (with cheese knives and crackers), Brie (especially a triple crème), Gorgonzola Dolce, or Stilton would pair beautifully as well.
Even an unadventurous taste-tester gave them a thumbs-up. That’s a win in my book.
And of course, a big thank you to John W for yet another incredible BBQ. We’ll never say no to smoked meats and good company (especially when hosted by John W and Kathy H)!
Check out Caramelized Pecans for an alternative pecan-Gouda pairing.
Bourbon Pecans
Ingredients
- 1 large egg white see Notes
- 1 tablespoon bourbon
- 3 cups 12 ounces pecan halves
- 1/3 cup granulated sugar
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon cayenne pepper (or to taste) see Notes
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet parchment paper. Set aside.
- In a medium-sized bowl, whisk the egg white with the bourbon until frothy.
- Stir in pecans, mixing until moistened.
- In a separate small bowl, stir together the sugar, Kosher salt and cayenne until combined. Sprinkle the sugar mixture over moistened nuts and gently stir to combine. Spread the pecans onto the prepared pan in one layer.
- Bake for 20 to 30 minutes, stirring every 10 minutes for the first 20 minutes and then in 5 minute increments after. They burn quickly so keep an eye on them. The pecans should look dry, not sticky.
- Transfer to a cooling rack and cool completely. They will crisp more as they cool.
- Store in an airtight container at room temperature for up to 1 week. The pecans keep refrigerated for up to 1 month or frozen for up to 2 months.
Notes
- You can use 2 tablespoons of liquid egg whites in place of 1 large egg white.
- If you don’t want to use bourbon, you can substitute 1 tablespoon of water.
- While the spice from the cayenne pepper is mild, you can substitute 1/4 teaspoon cinnamon for 1/8 teaspoon cayenne pepper.
These sound great! Will have to think through what to use as a substitute for the egg whites. Maybe just a plant-based butter? Will try and let you know!
Spenser – Thank you! Yes, I’d try a plant-based butter to make them vegan. I’ve made other nuts with butter in place of egg whites. Note that the Caramelized Nuts mentioned at the end of this post are vegan.