Ingredients
- 4 cups pecans
- 1 cup brown sugar
- 1/2 cup Fireball Whisky
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Prepare the Ingredients: Measure out pecans, sugar, butter, and Fireball Whisky.
- Combine in the Crockpot: Mix pecans, sugar, melted butter, Fireball Whisky, cinnamon, and salt in the slow cooker. Stir to coat evenly.
- Set the Temperature: Cover and cook on low for 120 to 180 minutes, stirring every 30 minutes.
- Cool Down: Once pecans are glossy, pour them onto a parchment-lined baking sheet and let cool completely.
- Store: Transfer cooled pecans to an airtight container.
- Pro Tip: Sprinkle sea salt over warm pecans for extra flavor.
Notes
Ensure to stir every 30 minutes to avoid burning. Store in a cool, dry place.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Snack
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian