Start by toasting the chopped pecans in a dry skillet over medium heat.

In a large saucepan, melt the unsalted butter over low heat.

Add the toasted pecans to the melted butter and stir together.

In another pot, combine 4 cups of water with the brown sugar and white sugar. Stir over medium heat until the sugars dissolve completely.

Once the syrup is ready, pour it into the saucepan with the butter and pecans. Stir well and let it simmer for about 10 minutes.

Remove from heat and stir in the vanilla extract.

Allow the mixture to cool completely before straining it through a fine mesh strainer into a large bowl.

Once strained, mix in the high-proof grain alcohol and transfer the moonshine to glass bottles for storage.

Let your moonshine sit for at least 24 hours before tasting.