❶ In a large bowl, stir together 1/4 cup sugar, 1/4 cup brown sugar, one tablespoon cinnamon, one teaspoon salt, and 1/4 teaspoon nutmeg. Set aside.
❷ In another large bowl, combine three tablespoons pecan-flavored bourbon (Holseberg uses the William Wolf brand), one tablespoon honey, and one tablespoon vanilla. Add in one egg white (discard the yolk) and whisk ingredients until frothy. Then, add in one pound of pecan halves.
❸ Remove the pecans from the bourbon mixture (leaving behind any extra liquid) and add them to the bowl with the dry ingredients. Stir to coat.
❹ Pour the nuts onto a Silpat-lined cookie sheet and bake at 250°F for one hour and 15 minutes, stirring every 20 minutes with a spatula. The pecans will clump together—use two forks to separate them after baking. (They’ll be sticky until they cool.)
❺ Cool completely and enjoy. The nuts will keep for a month in a tin or tightly closed container.
