Southern Butter Pecan Moonshine

Southern Butter Pecan Moonshine

Ingredients:

• 1 cup (225 g) unsalted butter
• 1 1/2 cups (150 g) chopped pecans, toasted for extra flavor
• 2 cups (400 g) dark brown sugar
• 2 cups (400 g) white sugar
• 4 cups (960 ml) water
• 1 tablespoon vanilla extract
• 1 tablespoon butter extract (adds that rich, buttery flavor!)
• 2 teaspoons ground cinnamon
• 1 cup (240 ml) sweetened condensed milk
• 2 cups (480 ml) dark rum or bourbon
• 2 cups (480 ml) Everclear or your favorite high-proof grain alcohol

Instructions:

1. Toast the Pecans:
   In a large pan, melt 1/2 cup of the butter over medium heat. When it starts to foam, add the chopped pecans. Stir occasionally for 5–7 minutes until golden brown and fragrant. Set aside, reserving a few for garnish.
2. Make the Butter-Pecan Syrup:
   In a large pot, combine the remaining butter, toasted pecans, dark brown sugar, white sugar, water, cinnamon, vanilla, and butter extract. Bring to a boil over medium-high heat, stirring constantly until the sugars dissolve—about 10 minutes. Reduce the heat and simmer for another 15 minutes, stirring occasionally.
3. Add the Creaminess:
   Remove the pot from heat and stir in the sweetened condensed milk. This gives the moonshine its creamy, irresistible texture.
4. Cool the Mixture:
   Let the syrup cool completely before adding alcohol. Adding alcohol to a hot mixture will cause it to evaporate. Patience is key!
5. Add the Alcohol:
   Once cooled, stir in the dark rum and Everclear until smooth and well combined.
6. Strain and Store:
   Strain the mixture through a fine-mesh strainer or cheesecloth into clean mason jars or bottles, leaving some headspace. Store in the refrigerator. This moonshine keeps for up to 3 months.