Bourbon Candied Pecans

  • 1/2 lb Priester's natural pecan halves
  • 1 tablespoon bourbon
  • 1/2 tablespoon honey
  • 1 each egg white
  • 1/2 tablespoon vanilla
  • 1/2 cup sugar
  • 1/8 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1 dash nutmeg
  • 1 dash cloves
  • 1/2 teaspoon salt

Preheat oven to 250 degrees and line baking sheet with foil. In a large bowl, combine the sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Stir and set aside. In a large bowl, combine the egg white, whiskey, vanilla and honey. Whisk together until frothy. Add the pecans and stir to coat. With a slotted spoon or fork, remove pecans and add them to the sugar mixture, but don't dump in the extra liquid. Pour pecans out onto prepared baking sheet. Bake for 1 hour and 15 minutes, stirring every 20 minutes or so. Allow to cool. The pecans will be sticky until they cool.