Step 1

Preheat the oven to 400°F.

Step 2

Place the pecans on a baking sheet. Transfer to the preheated oven.

Step 3

Toast the pecans for 10-15 minutes or until browned and fragrant. (Keep an eye on them, as you could potentially burn them if not paying attention!)

Step 4

Remove from the oven, and let cool to room temperature.

Step 5

Transfer the cooled pecans to a mason jar, and pour the whiskey on top of them.

Step 6

Let the whiskey infuse for 3-4 days. (Don't go any longer than 4 days, as the pecans could dry the whiskey out.)

Step 7

In an Old Fashioned or your favorite whiskey glass, measure the sugar cube/loose sugar and dash in the Angostura bitters.

Step 8

Using a muddler, break down the sugar cube and combine it with the bitters, coating the sides of the glass as the sugar and bitters mix.

Step 9

Place whiskey stones or a large ice cube, then pour the Toasted Pecan Whiskey over the cubes, swirling it to mix with the bitters and sugar mixture.

Step 10

Enjoy immediately!