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Crockpot Fireball Whisky Candied Pecans

These crunchy, sweet, and slightly boozy candied pecans are a perfect treat for the holidays or as a unique gift, combining the warm flavors of cinnamon and Fireball whisky.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups pecan halves
  • 1 cup granulated sugar
  • 1/2 cup Fireball Whisky Can be substituted with bourbon or dark rum.
  • 1/4 cup unsalted butter, melted Can use coconut oil for dairy-free.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • as needed Cooking spray For preventing nuts from sticking.

Method
 

Preparation
  1. Spray the inside of your crockpot with cooking spray to prevent sticking.
  2. In a large bowl, whisk together the sugar, Fireball, melted butter, vanilla, cinnamon, and salt until smooth.
  3. Add the pecan halves and toss gently until every nut is coated.
  4. Transfer the coated pecans to the prepared crockpot and spread them out in a single layer.
Cooking
  1. Cover and cook on LOW for 2 to 2½ hours, stirring every 30 minutes.
  2. When done, let the pecans cool in the crockpot for about 10 minutes.
  3. Spread the pecans on a baking sheet lined with parchment paper in a single layer.
  4. Allow to cool and harden for 30–45 minutes before serving or storing.

Notes

These pecans can be gifted, served with cheese boards, salads, or used as cocktail garnishes. Store in an airtight container for optimal freshness.