drunken pecans

How To Make drunken pecans

• 
  Step 1
  Whisk together maple or Karo syrup and 1 cup of your brown sugar and cinnamon in a large sauce pan. Add the bourbon or Amaretto and the vanilla or almond extract. The alcohol will cook out and just leave the flavor.
• 
  Step 2
  Bring to a boil over medium heat stirring constantly. Add the pecans or whatever kind of nuts you prefer.
• 
  Step 3
  Keep stirring over med heat until the pecans are coated in the sugar mixture.
• 
  Step 4
  Continue to cook, stirring frequently until the liquid becomes thick and starts to solidify on your spoon. It needs to reach a high enough temperature for the sugar mixture to harden when cooled. (at least 240 degrees on candy thermometer)
• 
  Step 5
  Remove from heat and add the remaining cup of brown sugar to the pan, quickly toss until all the nuts are coated with the sugar. Pour out on a sprayed, foil lined cookie sheet to cool and break apart any big pieces that are clumped together.
• 
  Step 6
  Once they are cool they will be hard and crunchy. Technically they will keep for a few weeks in a sealed container, but they're usually gone in a few hours.
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