Servings: 4 6oz Ramekins

6 tbsp maple syrup 6 tbsp maple syrup
1 tsp cider vinegar 1 tsp cider vinegar
6 tbsp whiskey, divided 6 tbsp whiskey, divided
8 tbsp (1stick) salted butter, divided 8 tbsp (1stick) salted butter, divided
Kosher salt Kosher salt
½ c sugar ½ c sugar
¼ c whole milk ¼ c whole milk
1 large egg 1 large egg
1 tsp Vanilla extract 1 tsp Vanilla extract
¾ c pecans, toasted ¾ c pecans, toasted
½ c AP flour ½ c AP flour
1 tsp baking powder 1 tsp baking powder

In a small sauce pan over medium, combine ½ c water, maple syrup, vinegar, 4 tbsp whiskey, 2 tbsp butter and ¼ tsp salt.  Bring to a boil, stirring occasionally. Reduce to low and simmer for 5 minutes. Set off heat.
In another saucepan over medium melt the remaining 6 tbsp butter. Cook, swirling the pan, until the milk solids are deep golden brown and the butter has a nutty aroma, about 5 minutes. Transfer to a bowl and cool to room temperature.
Meanwhile, heat the oven to 325F with a rack in the middle position. Mist 4 6oz ramekins with cooking spray and place on a rimmed baking sheet. When butter is cool whisk in the sugar, milk,egg, vanilla and remaining 2 tbsp whiskey.
In a food processor(with steel blade), process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder and ½ tsp salt, then pulse until combined, about 5 pulses. Add the butter mixture and pulse until a smooth batter forms, about 5 pulses, scraping the bowl down once.
Divide the batter among the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes.  Let cool on the baking sheet for 10 minutes; the cakes will fall slightly as they cool.

Good well with vanilla ice cream scoop!  Good well with vanilla ice cream scoop!