Bourbon Candied Pecans

A delicious, sweet, and salty snack that you can make for people to munch on before dinner is served. These Bourbon Candied Pecans are easy and quick to make and a delicious snack to hold people over before the main course!

Set out an appetizer spread with our pecans, Spinach and Artichoke Dip No Mayo, and Pepperoni Bread (Stromboli)!

Looking for more Thanksgiving Appetizers? Try serving Easy Steamed Artichokes or start them with a bowl of Creamy Mushroom Mascarpone Soup.

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Thanksgiving Snacks

Your guests are going to need something to snack on while they watch football and you slave away in the kitchen. Alright, I'm kidding, sort of. But these people are going to show up Thanksgiving hungry and Bourbon Candied Pecans are a great little snack to have out before the real appetizers like Italian Sausage Breador Homemade Shrimp Cocktailcome out!

A lot of our holidays involve people staying at our house because our family lives all over the country. So, when it's a holiday like Thanksgiving and everyone shows up on Wednesday, I need to be prepared to feed them. In the morning, I usually start them with a Sausage and Cheese Quiche and then hold them off from the Turkey with snacks like these pecans or Spinach and Artichoke Dip.

Ingredient Notes and Substitutions

• Bourbon. I prefer to use the bourbon that I drink, just to save money. Any bourbon will do but use bourbon, not rye whiskey. Bourbon has a sweeter profile and will match the dish better than a spicier and dry rye.
• Vanilla. I like the taste vanilla adds to the dish but you can substitute almond extract for a slightly different flavor profile.
• Pecans. Roughly chop your pecans for the best texture or use halved pecans.

*Please see more information on ingredients below in the recipe card!

How to make Bourbon Candied Pecans

Step 1: Preheat oven to 400 ℉. Bring a saucepan to medium-low heat. Add the butter. Once it starts bubbling, add in your pecans. Toss in the butter for 3 minutes until you start smelling a nutty smell.

Step 2: Add in the brown sugar and cinnamon. Combine well.

Step 3: Combine bourbon, water, and vanilla in a small bowl. Pour it into the saucepan and bring to a simmer. Stir every 15-30 seconds for about 5 minutes or until the sugar starts to caramelize.

Step 4: Once the sugar and liquid start to become sticky, stir constantly until the pecans begin to stick together as you stir.

Step 5: Pour the pecans onto a parchment paper-lined baking tray and sprinkle with salt. Bake in the oven for 5 minutes. Let them cool and serve. You can also add these pecans to our Maple Bacon Brussels Sprouts as an extra crunchy tasty topping.

Don't forget to serve with a nice bourbon drink like a Cherry Amaretto Sour and a Fall dessert like some Chewy Pumpkin Chocolate Chip Cookies after dinner!

Pro-Tips

1. Don't leave the sugar caramelizing without watching. It can go from simmering to burning very quickly if you aren't stirring constantly. 
2. Mix the bourbon, vanilla, and water before pouring it in to avoid burning the bourbon or vanilla. Remember, alcohol is flammable.

Recipe FAQs

Why are my candied pecans soggy?

Candied pecans need to be baked after being tossed in the pan. This will help crisp them up so that they have a crunchy sugary texture.

Do candied pecans need to be stored in the refrigerator?

No, they do not. They'll last for 2 weeks in an airtight container outside the refrigerator. If you'd like them to last longer, store them in the fridge.

How do you fix sticky candied pecans?

You either have to try and bake them for a bit longer or you'll have to reheat them back in the pan and see if you need to caramelize the sugar more. Then you can rebake in the oven.

More Thanksgiving Appetizers

• Simple Eggplant Caponata
• Air Fryer Garlic Parm Wings
• Pepperoni Bread (Stromboli)
• Italian Stuffed Baked Clams