INGREDIENTS
- 2
- packets unflavored gelatin
- 2
- tablespoons caramel sauce
- 3
- teaspoons brown sugar
- 1/2
- teaspoon vanilla extract
- 1
- teaspoon molasses
- 1
- cup + 2 tablespoons warm water
- 1
- cup bourbon
- 1/4
- cup chopped pecans
DIRECTIONS
- Lightly spray mold with baking spray. Place it on top of a baking pan to make transfer to fridge easier.
- Empty packets of unflavored gelatin into a small bowl, add 2 tablespoons with warm water; stir.
- In a saucepan, add the caramel sauce, brown sugar, vanilla extract, molasses and 1 cup warm water.
- Heat, but do not boil.
- Add the now solid gelatin mixture to the pan; stir until dissolved.
- Let cool for a few minutes and then add the bourbon.
- Carefully pour into prepared molds. Leave a little room on top so you can add pecans without it spilling over.
- Divide chopped pecans among the pie shots.
- Refrigerate. Once firm, carefully remove from molds. If they are hard to remove, dip (DO NOT submerge) into a pan of warm water.
- If desired, top with whipped cream and candied pecans.
