Ingredients:
1 cup Bourbon

 
Salted Bourbon-Caramel Sauce   - Adapted from a recipe by John Currence, published in the NYT (June 14, 2010)   Ingredients   1 cup Bourbon Barrel Foods Bourbon Smoked Sugar 1/4 cup water 2 T light corn syrup 3/4 cup heavy cream 4 T butter 1 t Bourbon Barrel Foods' Bourbon Barrel Foods Bourbon Smoked Salt 1/4 cup Woodford Reserve Bourbon   Cooking Instructions   In a small saucepan, combine the sugar, water and corn syrup. Bring to a low boil. Gently swirl the mixture in a circular motion (do not stir), and allow it to boil down until it is a deep amber color, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter. Stir over low heat until mixture is smooth. Stir in salt and bourbon, and whisk again. Remove from heat and allow to cool before using.   Buttercrunch Toffee 1 cup pecans 1 T water 4 T butter, cut into small chunks 1/2 Bourbon Smoked Sugar 2 T packed light brown sugar 1/8 t baking soda 1/2 t Bourbon Vanilla Extract 1/2 c chocolate chips     To Prep the Pecans: Spread the pecans on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely. Set aside half of the chopped pecans. Place the other half on an ungreased baking sheet, and gather the pecans into an 8-inch circle. Set aside. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don't over stir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined. Pour the mixture onto your circle of pecans. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee. Scatter the remaining half of your pecans over the chocolate. Let the toffee cool completely.   Adapted from David Lebovit's "The Perfect Scoop"