Bourbon Candied Pecans Recipe
Bourbon Candied Pecans Recipe. As a special holiday season family treat, I’m making a batch of delicious bourbon candied pecans. Oh boy, do these take me back to my childhood.
Holiday Recipes
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.
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. Jars with locking lids are my favorites for storage, 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.
Remove pecans from skillet and spread evenly on a parchment lined baking sheet.
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
Recipe variations
The recipe can be made with water instead of bourbon or switch out the bourbon for whiskey or brandy for a change of flavor. It’s 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 keep an open-mind when it comes to substituting ingredients.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are updated daily with seasonal inspiration just for you.
Thanks so much for stopping by. I hope you will enjoy this bourbon candied pecans recipe, and your family will too. Be prepared to make several batches!
Cheers!
BOURBON CANDIED PECANS RECIPE
Ingredients
- 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
Instructions
- 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.
- Remove pecans from skillet and spread evenly on a parchment lined baking sheet.
- While the pecans are hot and gooey sprinkle with cinnamon and sugar.
- This 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 a hour or so.
- Once the pecans have cooled completely, place in an air tight container.
hi michelle! pinned ! laura
Thanks so much Laura! Hugs!
These are great for gifts and for some minus the bourbon. I plan to make some for family but with grandkids, no bourbon!
Good call Linda! I’ll be making a batch without bourbon as well. Hugs!
Hi. I plan on making these pecans for Christmas gifts. How long can I store them? I will be placing them in jars.
Thanks,
Romalue
You can store pecans in the refrigerator for 3 to 4 weeks or in the freezer up to 6 months. Be sure the pecans have cooled completely before storing them in an air tight container. Hope this helps.
Hi,
I am planning to make this but unfortunately our liquor stores stopped carrying American products which means no bourbon…will the flavor profile be extremely different when using whisky? not a fan of brandy…
Hi Mia, yes I would definitely try this recipe with whisky. Although maybe not a whisky with a strong peaty taste.
Ok, so just a moment ago I made these and now in the oven (turned off) for 1 hour as you suggested to crisp up…so my question is I continuously stirred them for 7 minutes, but they weren’t gooey as you mentioned before sprinkling the sugar/cinnamon…(how much of that BTW?) Anyways, I was wondering should I have lessen the cooking time on the stove because it was gooey looking maybe around 5 minutes….because I don’t think the sugar/cinnamon concoction will stick….
And I found bourbon!!!!!
Yay you found bourbon! In my opinion cooking times can vary from stove to stove, and can also depend on what type of pan you are using. Go with what works best for you. For the cinnamon and sugar, maybe a 1/2 teaspoon of both.