Making Pecan Infused Bourbon at home is a simple yet rewarding process that results in a rich, nutty spirit perfect for sipping or mixing into your favorite cocktails. And don’t forget about the delicious bourbon-infused pecans—you’ll want to make them again and again!
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How to Make Pecan Infused Bourbon
This Pecan-Infused Bourbon features freshly toasted pecan and sweet flavors of American bourbon. This infusing is perfect for sipping over a large ice cube or made into my Maple Pecan Old Fashioned. This drink is perfect for a chilly spring or fall evening, with Thanksgiving dinner, or even as an option for a bourbon breakfast cocktail!
Infusing your own bourbon at home is easier than you think, and the results are well worth the wait. Plus, as a bonus, you can turn the leftover bourbon-soaked pecans into a delicious, sweet treat!
Equipment Needed
- Baking sheet – For toasting the pecans.
- Large glass jar with a tight-fitting lid – For the infusion process, I like to use the 32 ounce wide mouth glass jars shown below. I use these over and over to infusions, they are perfect.
- Fine mesh strainer Affiliate Link – To remove the pecans from the bourbon.
- Mixing bowl (for the bonus recipe) – to coat pecans with sugar and spice.
- Parchment paper (for the bonus recipe) – for easy cleanup while toasting the pecans.
Wide Mouth Glass Jars with Lid, 32oz
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Ingredients
- Bourbon - For a good infusion you want to use a solid middle shelf option, nothing to cheap or nothing too expensive. I personally use Makers Mark but Bulleit Bourbon or Buffalo Trace would also work well.
- Pecans - You will want them raw (thats how they usually come) and unsalted. We will toasted them right before adding them to the bourbon for the best flavors.
For the Toasted Bourbon Pecans (Bonus Recipe):
- Cinnamon (to taste)
- Strained pecans from the infusion
- Brown Sugar - This you can measure by your heart, add more if it looks like it needs it.
Instructions
Toasting the pecans before infusing them into bourbon brings out their natural oils and enhances their nutty flavor.
Preheat your oven to 350°F. Spread the pecans evenly on a baking sheet.
Toast for 8–10 minutes, keeping a close eye on them during the last few minutes to prevent burning.
Once toasted, let them cool to the touch before breaking them into smaller pieces. Breaking them up increases the surface area, which helps them infuse better.
Now that your pecans are perfectly toasted, it's time to start the infusion process.
Add the toasted pecans to a large glass jar. Pour the bourbon over the pecans, ensuring they are fully submerged.
Seal the jar tightly and store at room temperature it in a cool, dark place for 5 days. Shake the jar gently once a day to help the infusion process.
On day 5, taste the bourbon. If you prefer a stronger pecan flavor, let it infuse for another 1–2 days.
Once you’re happy with the flavor, use a fine mesh strainer Affiliate Link to remove the pecans, leaving behind a beautifully infused bourbon.
Transfer the infused bourbon into a clean bottle or jar for storage.
Bonus Recipe: Roasted Bourbon Pecans
Don’t toss those bourbon-soaked pecans! Turn them into an irresistible snack or dessert topping with this easy recipe.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
In a mixing bowl, toss the strained pecans with 1 tablespoon brown sugar and a light dusting of cinnamon. Add more of either the sugar or cinnamon to suite your tastes.
Spread the coated pecans evenly over the lined sheet pan. Bake for 8 minutes, then toss to ensure even toasting.
Bake for another 8–10 minutes, keeping a close eye as the bourbon may make them take a little longer to crisp up.
Let them cool slightly before enjoying. These pecans are great on their own but they also make a fantastic topping for ice cream.
(Pro tip: The aroma of these pecans baking in the oven is absolutely heavenly. You might just make them for the smell alone!)
Tips, Tricks and Questions
Pecan Infused Bourbon
Smooth and nutty, this homemade Pecan Infused Bourbon is the perfect way to add a rich, toasty depth to your favorite cocktails or enjoy as a cozy sipper on the rocks. Plus, don’t let those bourbon-soaked pecans go to waste—turn them into a sweet and crunchy treat for snacking or dessert toppings!
Ingredients
- 3 cups bourbon (24 ounces)
- 1 cup pecans, raw
Instructions
- Preheat oven to 350°F. Add the pecans to a sheet tray. Transfer to the oven for 8-10 minutes. Keep an eye on the pecans during the last few minutes as they can get dark and burn quickly.
- Let the pecans cool to the touch. Break the pecans into smaller pieces, nothing to be exact but this will give them more surface area to infuse.
- Add the bourbon and pecans to a large glass jar. Close tight and let it sit for 5 days in a cool dark place, out of direct sunlight.
- Taste test on day 5. If you want to let it infuse longer give it another day or two. When you are happy with the results use a fine mesh strainer to strain the pecans out. Use this recipe to make my Maple Pecan Old Fashioned or enjoy on the rocks.
Bonus Recipe: Toasted Bourbon Pecans
- Preheat the oven to 350ºF.
- Take the strained pecans and add them to a mixing bowl. Add about 1 tablespoon of brown sugar and a dusting of cinnamon. Toss to cover, add more sugar if you like them really sugar coated.
- Line a sheet pan with parchment paper and transfer the pecans to the pan.
- Transfer to the oven. Bake 8 minutes then toss. Let the pecans bake another 8 to 10 minutes. Because they were soaked in bourbon they might take even a little longer, just keep an eye on them as they cook towards the end. Once done cooking let them cool slightly before enjoying! These make a great vanilla ice cream topping. (P.S. These smell amazing while baking, I’d make them just for the smell)
Nutrition Information:
Yield:
12Serving Size:
2 ouncesAmount Per Serving: Calories: 60Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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