Juice of 1/2 lemon
1 cup of pecan halves
4 oz. of bourbon
2 oz. brown sugar
8 oz. cane sugar
Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.
Recipe Source:
James Gerhardt
Executive Chef, Sellbach Hilton Hotel
Louisville, KY |
