2Combine butter, whiskey, tabasco, sugar, garlic powder, and salt in a large skillet or saucepan (it will need to be large enough to hold all the pecans in the next step). Stir over medium heat until butter is melted and everything is combined. Bring to a boil and boil for 3 minutes.
3Turn off heat and add pecans to butter mixture. Stir until all pecans are well coated. Spread pecans in a single layer on a rimmed baking sheet (some liquid will remain). I usually put a layer of foil down on the sheet to help with cleanup.
4Bake for 30 min or until crispy but not burnt, stirring occasionally. Allow to cool and serve or store in an airtight plastic container.