This holiday as a special family treat, I’m making a delicious bourbon candied pecans recipe that takes me back to my childhood. We seem to indulge way more than we should throughout the year but holding back a few noteworthy recipes just for the holidays makes this time of year all the more special.
Another noteworthy recipe for the holidays is Sand Tarts, but I warn you they will disappear quickly.
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Can you guess why I love making this recipe? Yep it’s easy, has a short list of ingredients and can be made on the stove top.
Right now fresh pecans are available at the grocery store and oh my are they delicious! It’s hard to refrain from eating pecans by the handful and even harder after making the bourbon candied recipe.
It’s always a good idea to make an extra batch or two. Remember sharing is caring. The hermetic jars are my favorites for storage in the pantry and make a lovely gift filled with pecans.
Bourbon Candied Pecans Recipe
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter melted
- 2 teaspoons cinnamon
- 4 cups pecans
- cinnamon and sugar for sprinkling
Combine first five ingredients in a medium size bowl, add pecans and stir to coat.
Transfer pecans to a skillet and cook on medium high heat for 7 to 8 minutes. Stir continuously to prevent burning.
While the pecans are hot and gooey sprinkle with cinnamon and sugar.
The next step is optional, but I think it helps the pecans dry a little bit. Place baking sheet in a preheated oven set on 175°F on the middle rack, then turn the oven off. Let the pecans sit in the oven for an hour or so.
Once the pecans have cooled completely, place in an air tight container.
Add Bourbon Candied Pecans to your favorite dishes
- sprinkle on top of pancakes or waffles
- mix with homemade granola
- add to salads
- stir into green beans, brussels sprouts, or sweet potatoes
- on top of ice cream
- mix with oatmeal
- sprinkle on yogurt
- add to a charcuterie tray
The recipe can be made with water instead of bourbon or switch out the bourbon for whiskey or brandy for a change of flavor. Your choice.
I’m never offended when someone wants to change a recipe. I believe in baking and cooking what you love to eat and open-minded when it comes to substituting ingredients. 😉
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