Description
Deliciously sweet and spicy candied pecans made with Fireball whisky in a crockpot, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups raw pecans
- 1 cup granulated sugar
- 1/4 cup Fireball whisky
- 1/4 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Prep Your Ingredients: Start by measuring out your pecans, sugar, butter, and spices.
- Melt the Butter: In your crockpot, set the temperature to low and allow the butter to melt thoroughly.
- Combine Ingredients: Stir in the granulated sugar, Fireball whisky, cinnamon, and vanilla extract until well mixed. Fold in the pecans.
- Cook Slowly: Cover and let the pecans cook on low for 2-3 hours, stirring gently every 30 minutes.
- Cool and Serve: Pour the pecans onto a baking sheet lined with parchment paper to cool completely.
Notes
For a non-alcoholic version, consider using apple cider or cinnamon-flavored syrup. Keep an eye on the pecans during the last hour of cooking to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Snack
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 280
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Keywords: candied pecans, crockpot recipe, holiday snack, Fireball whisky