Ingredients
- 2 cups raw pecan halves
- 1/2 cup Fireball Whisky
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Gather the ingredients: pecans, Fireball Whisky, maple syrup, brown sugar, cinnamon, and vanilla extract.
- Mix the coating by combining brown sugar, cinnamon, and a pinch of salt. Stir in maple syrup and Fireball Whisky until well mixed.
- Toss the pecans in the mixture, ensuring each piece is coated.
- Prepare the Crockpot by placing the coated pecans evenly inside.
- Set the Crockpot to low and cook for about 2 hours, stirring every 30 minutes.
- Once ready, spread the pecans on a parchment-lined baking sheet to cool. The coating will harden as they cool.
- Store in an airtight container to maintain crunchiness.
Notes
Stir regularly during cooking to prevent burning. Allow cooling for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Snack
- Method: Slow Cooking
- Cuisine: Southern
- Diet: Vegetarian