Classic Pecan Pie with a Twist

The boozy pecans

• 1 1/2 cup pecans
• 1 cup cognac or bourbon or brandy

1. Pour your cognac in a saucepan and bring to a boil, remove from heat and pour onto your pecans. Place them in a covered container and let them sit at least 6 hours preferably overnight.
2. When the pecans have finished their soak, drain (don't discard the booze it will look cloudy but thats ok, I use it for flavoring, you will need a tsp for the filling) Turn your oven on to the lowest temperature (mine is 170) line small sheet pan with parchment and spread the nuts. Let them dry in the oven for 4-6 hours.

Making the pie

• Your favorite pastry crust or store bought dough
• 3 extra large eggs at room temperature (If you don't have xtra large eggs large work just fine)
• 1/4 cup dark Karo syrup
• 3/4 cups Lyle's golden syrup
• 2 tablespoons melted butter
• 1 cup vanilla sugar
• 1 teaspoon of your reserved booze or vanilla extract
• 1 1/2 cup of your boozy pecans

1. Pre-heat oven to 350. In mixing bowl add the eggs, just break the yolks and lightly swirl don't beat them, now add the syrups, sugar, butter and flavoring. Mix with a spoon just until combined. Add the pecans and stir just to mix it all together.
2. Place dough into 9 inch pie pan, pour in the filling and bake for 60-70 minutes. The middle of the pie should jiggle slightly when lightly touched. Remove from oven let cool completely before serving.