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making bourbon spiced pecans, but want to leave out the bourbon.

any suggestions for a substitute for it in the glaze?

Withclair
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Miglore

Kristen is the Senior Editor of Food52

added over 1 year ago

If you want to make them completely nonalcoholic (do you?), apple cider could be nice.

Monita_photo

Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added over 1 year ago

Maple syrup might work too

Bigpan
bigpan added over 1 year ago

Egg whites.

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