Bourbon Candied Pecans (Drunken Pecans)
Prep Time: 5 minutes
Cooling Time 30 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Sweet, sticky, and crunchy pecans cooked in a maple bourbon glaze with cinnamon and vanilla, then coated in brown sugar. Ready in about 15 minutes on the stovetop.
Ingredients
Servings: 16
- 1 lb pecan halves
- ½ cup maple syrup
- ½ cup brown sugar for the glaze
- ½ teaspoon ground cinnamon
- 4 tablespoons bourbon whiskey
- 1 teaspoon vanilla extract
- ½ cup brown sugar for coating
Instructions
- Prep: Line a baking sheet with parchment paper.
- Warm the syrup: In a cast iron skillet over medium heat, simmer the maple syrup for about 15 seconds.
- Add sugar and spice: Stir in the first ½ cup brown sugar and the cinnamon.
- Add bourbon and vanilla: Carefully pour in the bourbon and vanilla. Simmer for about 30 seconds, stirring constantly.
- Add pecans: Add the pecans and stir until well coated.
- Cook down: Simmer and stir until the glaze is thick, sticks to the spatula, and almost no liquid is left.
- Rest: Turn off the heat and let sit for 1 minute, then stir again.
- Coat: Add the second ½ cup brown sugar and stir until the pecans are well coated.
- Toss: Transfer to a glass bowl and mix again.
- Cool: Spread the pecans on the baking sheet in a single layer and let cool completely until dry and crunchy.
Notes
- On a gas stove, move the skillet off the burner while pouring in the bourbon.
- Not all the alcohol cooks off. For an alcohol-free version, use apple cider or water plus an extra ½ teaspoon vanilla.
- Store in an airtight container for up to 2 weeks.