Crockpot Fireball Whisky Candied Pecans
These Crockpot Fireball Whisky candied pecans are toasted, sweet, and carry a warm cinnamon-and-whisky kick, making them perfect for gifting or snacking.
Ingredients
For the candied pecans
- 4 cups pecan halves
- 1 cup granulated sugar Reduce to 3/4 cup for less sweetness.
- 1/2 cup Fireball Whisky Substitute with apple cider or bourbon if necessary.
- 1/4 cup unsalted butter, melted For dairy-free, use dairy-free butter.
- 1 teaspoon vanilla extract Ensure it's safe for your diet.
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking spray For greasing the crockpot.
Instructions
Preparation
- Lightly spray the inside of your crockpot with cooking spray to prevent sticking.
- In a large bowl, whisk together granulated sugar, Fireball whisky, melted butter, vanilla, cinnamon, and salt until smooth.
- Add the pecan halves and toss gently to ensure every nut is evenly coated.
- Spread the coated pecans in a single layer in the prepared crockpot.
Cooking
- Cover and cook on LOW for 2 to 2½ hours, stirring every 30 minutes.
- After cooking, let the pecans cool in the crockpot for about 10 minutes.
Cooling and Hardening
- Spread the pecans on a parchment-lined baking sheet and allow them to cool and harden for 30–45 minutes before serving.
- If still sticky after cooling, let them sit longer at room temperature or warm briefly in an oven at 200°F (95°C) for 5–10 minutes.
Notes
Store cooled pecans in an airtight container at room temperature for up to 2 weeks. They’re ideal for gifting, charcuterie boards, or salads.