• Preheat oven to 350°F. Line baking sheet with parchment paper.

Syrup

• In small saucepan, combine maple syrup, bourbon or rye and water and bring to a simmer over medium-low heat. Add raisins (if using). Simmer for 2 to 3 minutes to cook off some of the alcohol and slightly plump raisins, then remove from heat and stir in vanilla. Set aside to cool.

Croissants

• Place 140 g of the pecans in small food processor and pulse until texture of almond flour. Add flour and salt, pulse to combine and set aside.
• In medium bowl, beat butter, icing sugar and maple syrup until light and fluffy, 1 to 2 minutes by hand or about 1 minute if using electric mixer. Beat in eggs one at a time, then beat in vanilla. Add pecan mixture and mix just to combine.
• Slice croissants in half lengthwise. Set top halves aside and dunk bottom halves in syrup. Transfer to prepared baking sheet and spread about two-thirds of pecan mixture overtop. If using raisins, use slotted spoon to remove them from the remaining syrup and scatter overtop.
• Dunk top halves of croissants in sryup, then sandwich with bottom halves. Spread remaining pecan mixture onto top of each croissant. Finely chop remaining 60 g pecans and scatter overtop.
• Bake croissants until golden brown and crisp, 20 to 25 minutes. Allow to cool slightly oe all the way to room temperature before dusting with icing sugar and serving.