For the recipe you will need:
for baskets:

flour – 300g
butter (melted) – 150g
sugar – 50g
to fill baskets:

pecans (halves) – 175g
egg (large) – 2 pcs.
syrup – 85g
vanilla extract – 1 tsp
whiskey – 2 tbsp
butter (melted) – 50g
sugar – 85g
for the bourbon cream:

cream (fatty) – 150 ml
whiskey – 2 tbsp
syrup – 2 tbsp.
To make Pecan Dessert:

Preheat oven to 170-190C. Mix flour with melted butter and sugar to form a dough. You can mix by hand. Take small corrugated molds and press the dough into them, divided into several equal parts (approximately 6). Place molds on a baking sheet.

Set aside 36 pecan halves and coarsely chop the rest. Prepare the filling. Beat eggs with sugar, syrup, vanilla and whiskey, adding melted butter. Then add chopped nuts. Mix.

Fill each basket with stuffing and place 6 halves of pecans on top of each. Bake 20-25 minutes until golden brown. The stuffing will rise, but then fall. Ready-made baskets can be frozen for up to 2 months.

Whip cream, add syrup and whiskey. Serve dessert with a dollop of bourbon cream.