• If baking the pecans, preheat the oven to 280°F (138°C), and line a large baking sheet with parchment or a silicone baking mat. For stovetop preparation, preheat a large non-stick pan or cast iron skillet over medium-low heat.
• In a large mixing bowl combine the butter, maple syrup, bourbon, and vanilla. Heat for about 20 seconds in the microwave to melt the butter (or warm on the stovetop or in the oven if you don't have a microwave).
  1 tablespoon vegan butter, optional, 2 ½ tablespoons maple syrup, 1 tablespoon bourbon, optional, 1 teaspoon vanilla extract
• Whisk in the sugar, spices, and salt. Add the pecans to the bowl and stir until the nuts are well coated.
  ⅓ cup light brown sugar, tightly packed, 1 ¼ teaspoons cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon fine sea salt, 8 ounces raw pecan halves

Oven instructions:

• Leave any excess sugar mixture in the bowl, and scoop the pecans onto the prepared baking sheet. Spread out evenly in a single layer.
• Bake for 20 minutes. Remove from oven, gently stir, and spread out in a single layer again. Bake for another 12 to 15 minutes or until darkened and fragrant. Let the pecans cool on the baking sheet.

Stovetop instructions:

• Cook the coated pecans for about 5 minutes, stirring occasionally, until the nuts are glossy and the sugar mixture has thickened. Transfer to a large plate or baking sheet lined with parchment paper. The nuts will crisp up as they cool.