In a mixing bowl, combine the pecan halves and bourbon. Stir to ensure all pecans are coated. Cover the bowl and let it sit at room temperature for 1 hour, allowing the pecans to absorb the bourbon flavor.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a separate bowl, mix together the brown sugar, melted butter, cayenne pepper, ground cinnamon, and salt until well combined.

Drain any excess bourbon from the pecans. Add the pecans to the sugar and spice mixture, tossing until they are evenly coated.

Spread the coated pecans in a single layer on the prepared baking sheet.

Bake in the preheated oven for 15–20 minutes, stirring halfway through, until the pecans are toasted and caramelized. Keep a close eye to prevent burning.

Remove from the oven and let the pecans cool completely on the baking sheet. They will become crisp as they cool.

Once cooled, transfer the pecans to an airtight container for storage. They can be enjoyed immediately or stored for up to two weeks.