Crockpot Fireball Whisky Pecans (Print)
Sweet, spiced pecans slow-cooked with Fireball Whisky for a crunchy snack.
# Ingredients:
→ Main Ingredients
01 -
1 cup pecan halves
02 -
1 cup granulated sugar
03 -
1 cup Fireball Whisky
04 -
1 cup unsalted butter, melted
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon salt
→ Miscellaneous
08 -
Cooking spray
# Directions:
01 -
Spray the inside of your crockpot with cooking spray to prevent sticking.
02 -
In a large mixing bowl, combine granulated sugar, Fireball Whisky, melted butter, vanilla extract, ground cinnamon, and salt. Stir until thoroughly mixed.
03 -
Add the pecan halves to the bowl and gently toss until they are fully coated with the mixture.
04 -
Place the coated pecans into the prepared crockpot, spreading them evenly to ensure uniform cooking and prevent clumping.
05 -
Cover the crockpot with its lid and set it to low heat. Cook for 2 to 2.5 hours, stirring every 30 minutes for even caramelization.
06 -
Remove the lid after cooking and allow the pecans to cool in the crockpot for about 10 minutes to form a crunchy coating.
07 -
Transfer the cooled pecans to a baking sheet lined with parchment paper. Spread them out in a single layer to cool completely and prevent sticking.
08 -
Let the pecans cool and harden for an additional 30 to 45 minutes before serving or storing.