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Crockpot Fireball Whisky Candied Pecans

Sweet and Spicy Crockpot Fireball Whisky Candied Pecans

Crockpot Fireball Whisky Candied Pecans are a delightful blend of sweet and spicy flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Cooling Time 45 minutes
Total Time 3 hours 30 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pecans
  • 4 cups Pecan halves
  • 1 serving Cooking spray to prevent sticking
For the Sweet Mixture
  • 1 cup Granulated sugar
  • 0.5 cup Fireball Whisky
  • 0.25 cup Unsalted butter melted
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Salt

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare the Crockpot: Spray the inside of the crockpot with cooking spray.
  2. Mix the Sweet Coating: Combine sugar, Fireball Whisky, melted butter, vanilla, cinnamon, and salt in a bowl.
  3. Coat the Pecans: Add pecans to the sweet mixture and toss until fully coated.
  4. Transfer to the Crockpot: Spread the coated pecans in a single layer in the crockpot.
  5. Cook Low and Slow: Cover and cook on low for 2 to 2.5 hours, stirring every 30 minutes.
  6. Cool the Pecans: Let the pecans cool in the crockpot for about 10 minutes.
  7. Transfer to a Baking Sheet: Use a spatula to place pecans on a parchment-lined baking sheet.
  8. Final Cooling and Hardening: Cool and harden for 30 to 45 minutes before serving.

Nutrition

Serving: 30gramsCalories: 150kcalCarbohydrates: 14gProtein: 1gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 8gCalcium: 15mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.

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