Preheat the oven to 325°F (160°C). Spread 1 cup raw pecan halves on a baking sheet and toast for 8 to 10 minutes, stirring halfway through.

Melt 4 tablespoons unsalted butter in a small saucepan or microwave. Remove pecans from the oven and immediately drizzle with melted butter, stirring to coat.

Transfer the butter-coated pecans into a 1-quart glass jar and pack evenly.

Pour 2 cups moonshine over the pecans until fully submerged.

Add 1/2 cup sweetened condensed milk, 2 tablespoons vanilla extract, and 1 tablespoon maple syrup to the jar. Stir well for 30 seconds to combine.

Sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon sea salt into the jar. Stir briefly to distribute evenly.

Seal the jar tightly and store in a cool, dark place for infusion.

Shake the jar gently every morning for the first three days, then once daily until day five.

After five days, strain the liquid through a fine mesh strainer or cheesecloth into a clean container to remove all pecan solids.

Taste the moonshine and adjust sweetness or pecan flavor by adding extra maple syrup or vanilla extract if desired, then bottle for storage.