Go Back
–+ servings
Bourbon candied pecans in jar.
Print Recipe
4.46 from 57 votes

Sweet and Spicy Candied Bourbon Pecans

Sugar. Bourbon. Pecans. These bourbon pecans are a dangerously good snack. Picture them sprinkled on top of ice cream, cheesecake, or a salad, too.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizers/Snacks
Cuisine: American
Diet: Vegetarian
Servings: 12
Author: Rachel Gurk

Ingredients

  • 1 egg white
  • 1 tablespoon bourbon
  • 3 cups pecan halves (12 oz. package)
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ⅛ to ¼ teaspoon cayenne pepper (see note 4)

Instructions

  • Preheat oven to 350ºF. Line a large rimmed baking sheet with foil, parchment paper, or Silpat.
  • In a medium-sized bowl, whisk egg white with bourbon until frothy. Stir in pecans, mixing until moistened.
    1 egg white, 1 tablespoon bourbon, 3 cups pecan halves
  • In a separate small bowl, mix together sugar, salt, and cayenne until combined. Sprinkle over moistened nuts, gently stir to combine and spread onto prepared pan evenly in one layer.
    ½ cup granulated sugar, ½ teaspoon salt, ⅛ to ¼ teaspoon cayenne pepper
  • Bake for 20 to 30 minutes, stirring every ten minutes. They burn quickly so keep an eye on them! I stir them after 10 minutes, then again after 10 minutes, then again after 5 minutes, and after another 5 minutes, they are typically perfectly browned. The pecans should look dry, not sticky (see note.
  • Cool completely. They will crisp more as they cool. Once the pecans are cool, store in an airtight container (see note 2).

Video

Notes

  1. Baking tip: Don't underbake the pecans. If your bourbon pecans are soft or sticky, it could be that you took them out of the oven too soon. Bake the pecans until they are dry to the touch, and not sticky (watch them closely so they don't burn).
  2. Storage:  Cool completely before storing. Make sure the candied pecans are absolutely cool before storing them in an airtight container. If they are still a bit warm, condensation may form on the inside of the container which can make the pecans soft or sticky. To prolong shelf-life, store nuts in the refrigerator (up to 1 month) or freezer (up to 2 months).
  3. Substitute another nut: Instead of pecans, try walnuts or another nut of your choice.
  4. More variations: Omit the cayenne pepper, if you don't want the "spicy" aspect. You can replace it with a hint of cinnamon instead (¼ to ½ teaspoon). If you prefer, skip the bourbon and substitute a tablespoon of water.

Nutrition

Serving: 0.25cup | Calories: 208kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 101mg | Potassium: 108mg | Fiber: 2g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.