Bourbon Pecans Recipes

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BOURBON PECAN PIE



Bourbon Pecan Pie image

Provided by Alton Brown

Categories     dessert

Time 6h

Yield 1 pie; 8 servings

Number Of Ingredients 24

4 tablespoons unsalted butter, cubed
3 1/2 ounces pecan halves or pieces
6 ounces all-purpose flour, plus extra for rolling
1/2 teaspoon kosher salt
2 tablespoons ice water
2 tablespoons bourbon, chilled
3 large eggs
3 1/2 ounces sugar
6 ounces golden syrup
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Steps:

  • To make the crust: Chill the butter in the freezer for 15 minutes.
  • Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
  • To assemble and bake the pie: Heat the oven to 350 degrees F.
  • Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
  • Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
  • Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
  • Line a half sheet pan with parchment paper and set aside.
  • Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  • Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
  • Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

SOUTHERN BOURBON PECAN PIE



Southern Bourbon Pecan Pie image

When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1 cup sugar
1 cup dark corn syrup
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla extract
Pinch salt
1-1/2 cups pecan halves
1 frozen deep-dish pie crust (9 inches)

Steps:

  • Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.

CANDIED BOURBON PECANS



Candied Bourbon Pecans image

A simple recipe to turn pecans into candied bourbon nuts.

Provided by Stephanie Pass

Categories     Snack

Time 16m

Yield 1

Number Of Ingredients 5

1 cup of pecans (chopped OR halves)
2 tablespoons bourbon (can substitute water)
2 tablespoons brown sugar
1/2 tsp cinnamon
1 tsp vanilla

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.

FAVORITE BOURBON PECAN PIE



Favorite Bourbon Pecan Pie image

This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.

Provided by BlueEyedBaker

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3 eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
  • Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g

BOURBON PECAN SHORTBREAD



Bourbon Pecan Shortbread image

Southern comfort in the form of a cookie.

Provided by Cyndi

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 18

Number Of Ingredients 7

½ cup butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon bourbon
¼ cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch

Steps:

  • Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
  • In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
  • Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
  • Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 9.7 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 36.6 mg, Sugar 3.4 g

BOURBON CANDIED PECANS RECIPE



BOURBON CANDIED PECANS RECIPE image

Bourbon candied pecans are perfect for a special holiday snack or treat.

Provided by Michelle Meyer

Categories     Snack

Yield 16 1/4 cup

Number Of Ingredients 7

1/4 cup bourbon
1/4 cup brown sugar
1 tablespoon granulated sugar
1 tablespoon unsalted butter melted
2 teaspoons cinnamon
4 cups pecans
cinnamon and sugar for sprinkling

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 PECANS



Bourbon Pecans image

Enjoy these during the holidays or anytime at all. These nuts could easily be put into airtight jars and given as gifts.

Provided by Alan in SW Florida

Categories     Fruit

Time 1h

Yield 4 1/2 cups, 8 serving(s)

Number Of Ingredients 10

1/2 cup top-quality Bourbon
1 lb pecan halves
1 tablespoon corn oil
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1/2 cup sugar
1 teaspoon ground cumin
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
  • Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
  • Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
  • Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.

Nutrition Facts : Calories 489.1, Fat 41.5, SaturatedFat 3.6, Sodium 166.8, Carbohydrate 21, Fiber 5.5, Sugar 15, Protein 5.3

CHOCOLATE BOURBON PECAN CHEESECAKE



Chocolate Bourbon Pecan Cheesecake image

This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate wafer crumbs
3 tablespoons butter, melted
3/4 cup hot caramel ice cream topping
3/4 cup chopped pecans, toasted
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature, lightly beaten
1/3 cup heavy whipping cream
1/4 cup bourbon
Optional: whipped cream, pecans and extra caramel sauce

Steps:

  • Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

BOURBON PECAN PEACH CRISP



Bourbon Pecan Peach Crisp image

In my humble opinion, the only thing better than peach crisp is BOURBON PECAN PEACH CRISP! Made with brown sugar, fresh peaches, bourbon, and a touch of cinnamon, this is Summer in a baking dish! Serve warm while the fruit is bubbling, with a big scoop of vanilla ice cream on top!

Provided by Ashley Manila

Categories     Dessert

Time 1h15m

Number Of Ingredients 17

2 and 1/2 pounds peaches, pitted and cut into 1/4-inch slices
2 and 1/2 Tablespoons bourbon
2 Tablespoons orange juice
1/2 teaspoon orange zest
1 teaspoon vanilla extract
1/2 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
3 tablespoons cornstarch
1/2 cup (113 grams) unsalted butter, cut into cubes, at room temperature
3/4 cup (75 grams) old-fashioned oats
1/2 cup (57 grams) pecans, finely chopped
1/4 cup (50 grams) granulated sugar
1/2 cup (106 grams) light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
2/3 cup (82 grams) all-purpose flour
ice cream, for serving, optional

Steps:

  • Preheat oven to 375 degrees (F).
  • In a 9x13-inch baking dish OR 10" to 12" cast iron skillet, combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.
  • Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.

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