• Preheat your oven to 350 and grease your donut pans.

For the Donuts:

• In a small bowl, combine the flour, baking soda, baking powder, salt and nutmeg.  Set aside.
• In a large bowl, combine the softened butter with sugar using a hand mixer.  Next add eggs mixing until combined.  Then add the egg nog, bourbon and vinegar.
• Gradually add the flour mixture until combined. 
• Pour the batter into the donut pans until ⅔ full.  I like to put the batter in a ziplock bag, cut ½ inch off one corner and use it to pipe the batter into the pans.  This makes a smoother and more even looking donut when it is baked. 
• Bake large donuts for about 18-20 minutes, mini donuts for 10-12 minutes.  Let cool completely before glazing.  Sprinkle glazed donuts with candied pecans and they are ready to serve. 

Spiced White Chocolate Glaze:

• In a microwavable bowl wide enough to dip donuts in, combine the chips, eggnog and nutmeg.  Heat for 60 seconds, then in 15-30 second intervals until the chips have softened enough to stir.  Remove from the microwave & stir until completely combined and all of the chips have melted.  Glaze the donuts while the glaze is still warm.
• Dip the donuts into the glaze and let them rest on a cooling rack or parchment paper. The glaze will likely drip from the donuts but will form a touchable "crust" after it dries... if you can wait that long to eat them!

Candied Pecans

• Melt butter in a saute pan over medium heat, add the pecans and remaining ingredients. Stir continuously until sugar crystals dissolve and mixture bubbles.
• Be sure that the heat doesn't get hot enough to burn the sugar or pecans. Pour the nut mixture onto a sheet of parchment paper and let cool until ready to use. These can be made ahead and stored in your fridge or freezer.