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Christmas Whiskey Pecans

Source of Recipe

From "My Mother's Southern Desserts" by James Villas


Recipe Introduction

"During the Christmas holidays, there are never less than three glass bowls of these boozy pecans that mother began making decades ago and that literally taste like Christmas to me. And, of course, the same pecans turn up at cocktail parties anytime between Thanksgiving and New Year's. Since the pecans freeze so beautifully in freezer bags, I usually have some on hand year-round. A warning: they are utterly addictive."

List of Ingredients

• 1 cup granulated sugar
• ½ cup evaporated milk
• ¼ tsp salt
• 2 Tbsp bourbon
• 3 cups pecan halves


Recipe

In a large, heavy saucepan, combine the sugar and evaporated milk and bring to a low boil over moderate heat, stirring constantly, till the syrup registers 240°F on a candy thermometer or forms a soft ball when a small glob is dropped into ½ cup of cold water.

Remove the pan from the heat, add the salt, bourbon, and pecans, and stir until the nuts are thoroughly coated with the syrup. Pour the pecans out onto waxed paper and let them cool completely before storing.

Makes 3 cups pecans.


Note:
To test for the soft ball stage without a candy thermometer, drop a small amount of the hot syrup into ½ cup cold water and roll the glob between your thumb and index finger; if done, a soft ball will form.