PECAN PIE JELLY SHOT

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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.