re: Cinnamon Sugared Pecans (recipe with photos)

The recipe is moisture sensitive, in that until the moisture exits the pecans and sugar, they will never get dry. You could try soaking the pecans in bourbon for a few minutes (long enough to get them wet and then go from there with the egg whites. It will take longer to get them dry in the oven, and you might want to lower the oven temperature maybe 10-20 degrees to keep from overcooking the pecans while attempting to get them dry and dry out the sugar.

You might also try soaking the pecans in bourbon and then allowing them to air dry for a day or two. The alcohol and water will evaporate, and the bourbon taste will stay with the pecan. Then do the recipe using bourbon pecans, just as above. As I think about it, that should work the best.

Good luck.