Ingredients:
For the Orange Candied Pecans:
- 1 ½ cups pecan halves
- 3 tablespoons brown sugar
- 1 ½ tablespoons orange juice (freshly squeezed is best)
- 1 tablespoon butter
- 1 teaspoon orange zest
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
For the Spiked Eggnog:
- 2 oz bourbon (Maker’s Mark is a great option, but use your favorite)
- 6 oz eggnog (store-bought or homemade)
- Orange zest and/or cinnamon sticks, for garnish
Instructions:
Orange Candied Pecans:
- Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt and mix: Melt the butter in a medium skillet over medium heat. Add brown sugar, orange juice, orange zest, cinnamon, nutmeg, and salt. Stir until the sugar dissolves.
- Add pecans: Stir in pecans and coat them evenly with the mixture.
- Bake: Spread pecans in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown and fragrant, stirring once halfway through.
- Cool: Let the pecans cool completely on the baking sheet. They will crisp up as they cool.
Spiked Eggnog:
- Combine: In a cocktail shaker filled halfway with ice, combine the bourbon and eggnog.
- Shake and serve: Shake vigorously until well chilled. Pour into two rocks glasses filled with ice.
- Garnish: Garnish each glass with a twist of orange zest and/or a cinnamon stick.
Enjoy! Serve your spiced eggnog alongside the orange candied pecans for a delightful holiday treat.
Tips:
- Fresher is better: Freshly squeezed orange juice and freshly grated zest will give the best flavor.
- Get creative with spices: Add a pinch of ginger or allspice for extra warmth.
- Experiment with nuts: Substitute pecans for walnuts, almonds, or your favorite nut.
- Store properly: Candied pecans can be stored in an airtight container at room temperature for up to a week.
