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Chicken Liver Toast with Spiced Pecans

At the bar Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish.
From: Saveur SERVES 4

FOR THE PECANS:
1 cup pecan halves
2 tbsp. unsalted butter, melted
½ tsp. smoked paprika
½ tsp. sugar
¼ tsp. cayenne
¼ tsp. freshly ground black pepper
2 tsp. flaked salt, such as Maldon
FOR THE CHICKEN LIVERS:
1 lb. chicken livers, cleaned
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil, plus more for garnish
1 clove garlic, thinly sliced
½ small yellow onion, thinly sliced
2 oz. bourbon
2 tbsp. unsalted butter
1 bay leaf
1 sprig thyme
Country bread, sliced and grilled, for serving
2 tbsp. roughly chopped parsley
1 tbsp. roughly chopped mint
1 tbsp. grated lemon zest
3 tbsp. balsamic vinegar, preferably aged

1. Make the pecans: Heat oven to 375°. Toss pecans, butter, paprika, sugar, cayenne, and pepper on a parchment paper–lined baking sheet. Bake until nuts are lightly toasted and fragrant, 7–8 minutes; let cool. Roughly chop and toss with salt; set aside.

2. Make the chicken livers: Pat livers dry using paper towels; season with salt and pepper. Heat oil in a 12” cast-iron skillet over medium-high heat. Arrange chicken livers in an even layer and sprinkle with garlic and onion; cook without stirring until browned, 1–2 minutes. Using tongs, flip livers and reduce heat to medium. Add bourbon and carefully ignite; cook until almost evaporated, about 1 minute. Stir in butter, bay leaf, and thyme; cook until livers are slightly pink in the center, about 1 minute more. Let cool slightly. Discard herbs and transfer liver mixture to a food processor; add salt and pepper and pulse until roughly chopped. To serve, spread liver mixture on grilled bread; garnish with reserved pecans, the parsley, mint, and lemon zest. Drizzle with more oil and the balsamic; sprinkle with salt and pepper.