It’s almost fall. YES! Finally, that time of year were they put Christmas decorations out way too early in stores and everything is altered to have some sort of ‘pumpkin spice’ flavor. I fuckin love it. Cool and cozy days in the kitchen listening to music or podcasts while cooking is what I live for, and thankfully those days are just around the corner.
I’m trying to start traditions this year. When I grew up my family didn’t really have many traditions. My mom wasn’t really into cooking. Thanksgiving, and the fall was just time that passed, easily enough but a little forgettable. I don’t want that anymore! I want traditions to look back on, things to be excited for! So this year I decided I should do little projects, and it is starting with this one. Candied pecans. ‘Cause hey, I grew up in Texas, and you cannot have any other type of nut in the fall.
This can be done several ways, and I’m sure some people get out their candy thermometers and go to town on candied pecans. However, this is an easier way to do it. Sure, you could burn your brown sugar if you don’t keep an eye on it. Then again, you shouldn’t be walking away from this. It just smells too good! So this is a laid back way of making a sweet treat that people will eat up very quickly.
I varied it up from time to time, but this is a good basis for how to quickly make a tasty snack. This would even be really good as a holiday gift, just get some fancy ass salt and sprinkle it on at the end. (That’s what I did, sprinkled some Gray French salt. So. Good.)
Bourbon Whisky Candied Pecans
These taste so yummy! Adults only though, no kids.
- One Shot of Maker's Mark Bourbon Whisky
- Two Large Handful of Shelled Pecans
- About 1/2 to 1/3 Cup of Brown Sugar
- Two tablespoon of Water
- 1/2 tsp Salt (or two pinches of salt to taste)
- 1 Tsp Ground Cinnaon
- Step 1 Mix all of your dry ingredients in a hot pan (medium high heat)
- Step 2 Add the water and bourbon and stir.
- Step 3 Mix everything very well.
- Step 4 Once it starts to bubble, then add in the pecans.
- Step 5 Get them covered in the sugary bubbly mixture. Cook for two to three minutes. Don’t go beyond 3 minutes.
- Step 6 Take off heat and lay onto sheet pan laid with parchment paper, let cool completely. You want to smooth it out as much as you can.
- Step 7 Break apart, and add additional salt/brown sugar to taste.
The more brown sugar you use, the more water you need to use – so adjust accordingly. You’ll know if you need to add more water, because it won’t heat up quickly enough in the pan. Once you add the water and bourbon, the brown sugar should turn into a brown looking sauce type substance. Keep stirring it so that everything gets incorporated evenly. Especially when you add the pecans.
I’m going to make this again very soon, maybe with pumpkin seeds next!
Happy almost-fall everyone.