Butter Pecan Cream Liqueur:

1-cup vodka

1-cup brandy

4-teaspoons Butter Pecan Extract

1/2 teaspoon orange zest

1/3-cup white sugar

2/3-cup light brown sugar

1/4-teaspoon salt

1/2-cup water

Combine vodka, brandy, butter pecan extract, and orange zest in clean 2-quart jar. Make a simple syrup by bringing white sugar, brown sugar, salt, and water to a boil over high heat, stirring constantly. When liquid is clear, remove from heat and let stand until room temperature. Combine with alcohol mixture. Place in a cool, dark place for at least two weeks. After two weeks, make the cream base.

Cream base:

1 can (14oz) sweetened condensed milk

1 can (12oz) evaporated milk

1-cup heavy cream

1-cup simple syrup (l-cup sugar + 1 cup water)

Make simple syrup by combining sugar and water in small saucepan. Bring to a boil over high heat, stirring constantly. When liquid is clear remove from heat and let stand until room temperature. When simple syrup has cooled combine it with the other cream base ingredients in a large bowl. Whisk until well blended. Whisk the cream base mixture into the alcohol mixture. Keep refrigerated and use within 1 month.

Pecan Toffee cuds:

2 sticks unsalted butter

1/3-cups sugar

1/4-teaspoon lecithin (found with the vitamins) 1 heaping tablespoon light corn syrup

1/8-teaspoon salt

1/2-cup chopped pecans - toasted

In a large saucepan, melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring until the temperature reads 290 degrees on the candy thermometer. Remove from heat and stir in the salt and chopped pecans. Spoon toffee into silicone molds, allow to cool completely.

To Serve:

Pour Butter Pecan Cream Liqueur into toffee cups. Sip liqueur and munch on cups. Refill cups as needed.

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