Ingredients:

• 1 cup brown sugar
• 1 T sea salt
• 3 1/2 cups pecan halves
• 4 slices of bacon diced
• 1/3 cup  beer
• 1 tsp black pepper

Method: 

1. Set the Big Green Egg  for indirect cooking at approximately 180°C and scatter some wood chips through the lit charcoal.
2. Line a baking sheet with aluminium foil sprayed with Cook ‘n Spray.
3. Combine all the ingredients except for the nuts in an Enameled Cast Iron Dutch Oven and let it come to the boil. Stir often for 10 minutes.
4. Add the pecans and transfer to the well sprayed and lined baking sheet.
5. Bake for between 15 and 20 minutes.
6. Transfer to another piece of aluminium foil and let cool. Serve at room temperature or in a sterilised glass jar as a gift.