Description
Deliciously sweet and spicy candied pecans made in a crockpot, flavored with Fireball Whisky for an irresistible treat.
Ingredients
Scale
- 4 cups Pecan halves
- 1 cup Granulated sugar
- 1/2 cup Fireball Whisky
- 1/2 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
- as needed Cooking spray
Instructions
- Prepare the Crockpot: Spray the inside of your crockpot with cooking spray; set aside.
- Mix the Coating: Combine sugar, Fireball Whisky, melted butter, vanilla extract, cinnamon, and salt in a mixing bowl; stir until smooth.
- Coat the Pecans: Add pecan halves to the mixture and toss to coat evenly; they should have a glossy appearance.
- Spread in the Crockpot: Spread the coated pecans in a single layer in the crockpot.
- Cook on Low Heat: Cover and cook on low for 2 to 2.5 hours, stirring every 30 minutes.
- Cool and Set: Remove lid and cool for 10 minutes in the crockpot to firm up the coating.
- Transfer and Final Cool: Transfer pecans to a parchment-lined baking sheet and cool for 30 to 45 minutes.
Notes
- Feel free to swap pecans with walnuts or almonds for variety.
- Maple syrup or agave syrup can be used as alternatives for granulated sugar.
- Regular whisky can be used for a milder taste if Fireball Whisky is not preferred.
- Ensure the butter is fully melted for a smooth blend.
- Omit salt if managing dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg