Happy day before Thanksgiving!
I’m super excited for Thanksgiving this year because I am actually making my own dinner this year… I think for the first time ever. When I say it that way, it sounds kind of weird.
Like I’ve never hosted my own Thanksgiving in all the years I’ve been away from home but it’s true.
Usually we’ve just gone home to my mom’s house. Or since we’ve been in Michigan, I’ve headed over to my Aunt’s house. But this year, since I’ve just had surgery, I’m not much up for traveling so soon after.
So we’re making a little dinner here and celebrating just us as a family. My mom is still here helping me with the new babes… so it’s kind of like going back home, right? haha
Anyway, even though Thanksgiving dinner is a huge meal with tons of food… there is no way we can skip out on the appetizers or snacks that happen before the big meal.
I mean, how are we supposed to get through the morning and early afternoon without eating before the big dinner?
There’s no way I can go that long without eating… so I whipped up something that I’ve been wanting to make for a long time: Maple Bourbon Candied Pecans.
These little babies are delish and mom and I have been trying our hardest not to eat them all before tomorrow. Who knows if they will actually last…
Maple Bourbon Candied Pecans
- 4 cups raw pecans
- 1 egg white
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup bourbon
- Preheat oven to 275° F and line baking sheet with aluminum foil and spray with non-stick cooking spray.
- In a large bowl or stand mixer, add egg white and beat until foamy. Add pecans and toss until evenly coated.
- Add brown sugar, sugar, maple syrup, and bourbon and mix well until pecans are coated.
- Pour mixture onto prepared baking sheet and spread into single layer.
- Bake at 275° F for 1 hour, tossing every 15-20 minutes, until pecans are done.
- Take pecans out of oven and let cool completely before enjoying.