Home » Bourbon » Bourbon Candied Pecans

Bourbon Candied Pecans

Bourbon Candied Pecans with Mashed Sweet Potatoes

Bourbon Candied Pecans with Mashed Sweet Potatoes

I loved the bourbon mashed sweet potatoes at Red Lobster so much I took a picture to remind myself to do a copycat recipe. I didn’t work on the recipe immediately, but every time I looked at pictures on my phone I remembered I still needed to work on them. Two months later, I decided to work on that recipe. I’d looked at recipes online and found a simple one for the sweet potato mash and a second one for the candied pecans.

I changed the measurements of the original bourbon candied pecans recipe as I had a 5 ounce bag of chopped pecans.  I was super pleased that my new proportions worked out so well.  In fact, I couldn’t keep my hands out of the finished candied pecans.  They are that good!  I had a hard time saving enough for my sweet potato dish!

Melt butter in large nonstick skillet over medium heat.

Melt butter in large nonstick skillet over medium heat.

I used a large nonstick skillet on medium heat, melting the butter first before adding the pecans.

Add chopped pecans and stir to coat

Add chopped pecans and stir to coat

I stirred the pecans until they were covered with butter.

Add brown sugar and stir well

Add brown sugar and stir well

Next I added the brown sugar, again stirring until the pecans were covered and I was sure the sugar was melting.

Cook, stirring constantly, until sugar is melted and the mixture begins to thicken and caramelize

Cook, stirring constantly, until sugar is melted and the mixture begins to thicken and caramelize

I let them cook, stirring constantly, for about 3 minutes.  They were already beginning to caramelize and stiffen up.

Add cream and stir well

Add cream and stir well

I added the cream and about 1/4 teaspoon of salt, stirring well to make sure it was fully integrated into the mixture.

Add bourbon and cook, stirring constantly for several more minutes

Add bourbon and cook, stirring constantly for several more minutes

Bourbon was my last addition, I didn’t measure it but it was about a tablespoon, give or take.  I stirred the mixture until it again began to thicken.  I let it cook for another 2 minutes, breaking it up as necessary until it was very stiff.

Cook and stir until mixture is very firm, breaking apart as necessary.

Cook and stir until mixture is very firm, breaking apart as necessary.

I removed the skillet from the heat and poured the pecans onto a silpat covered baking sheet.  I let the pecans cool for a few minutes, then broke them up further and spread them out.

After 5 or 6 minutes of cooking spread nuts onto a silpat or parchment paper covered sheet pan. Place in preheated 350°F oven for 10 minutes

After 5 or 6 minutes of cooking spread nuts onto a silpat or parchment paper covered sheet pan. Place in preheated 350°F oven for 10 minutes

I’d preheated my oven to 350°F and now I placed the baking sheet into the oven for 10 minutes.  I guessed at the time, going by smell more than anything.  They smelled just right.  When cooled, they were dry and with a nice crispy crunch to them.  I was so happy with my first effort to caramelize pecans!

Bourbon Candied Pecans

Bourbon Candied Pecans

I let the pecans cool then broke them up into smaller pieces and stored them in a covered container.  Mostly.  I nibbled on them often and eventually had to hide them from plain sight so I had some left for that sweet potato dish I mentioned earlier.  Now that I’ve made them once, I’m thinking they’d make an excellent gift bag for special occasions.  Who wouldn’t want some bourbon candied pecans?  Everyone I know!

Bourbon Candied Pecans

Ingredients

  • 5 oz chopped pecans
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 tablespoon cream or half and half
  • generous pinch of salt
  • 1 tablespoon bourbon

Directions

Melt butter in a nonstick skillet over medium heat.  Stir in nuts.

Add brown sugar and stir well.

Stir in cream and bourbon.  Continue stirring and breaking apart lumps for 7-8 minutes.  Mixture will stiffen and the moisture will cook away.  Stir until caramelized.

Spread on a silpat or parchment paper covered sheet pan. Place in preheated 350°F oven for 10 minutes. Remove and cool. Break apart and store in an airtight container.


Adapted from Food.com

Advertisements

4 thoughts on “Bourbon Candied Pecans

    • I’ve never candied nuts before. You could skip the bourbon but it adds a touch of flavor and they may be less interesting. It’s not a huge boozy flavor, fairly light since I also put bourbon in the sweet potatoes they were garnishing.

      Like

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s