Last week I hinted that I've been working on a Grown Up version of the Fire Roasted Candied Pecans and, after a couple of attempts, I have it for you.
For the Fire Roasted Whisky Pecans I used a 11 1/4" cast iron skillet on the grill over a charcoal fire with whisky-soaked apple wood chunks for great, smokey flavor.
INGREDIENTS
2 Tablespoons unsalted butter
2 cups pecans
1/2 cup granulated (white) sugar
1/2 cup dark brown sugar
1/3 cup Honey Whisky
1 Tablespoon vanilla extract
1/4 teaspoon cinnamon
DIRECTIONS
Generously butter bottom and sides of cast iron skillet.
Combine sugars, whisky, vanilla and cinnamon in a 1.5 qt mixing bowl; mix well with a wooden spoon. Add nuts to mixture, stirring and folding to fully coat the pecans. (Other nuts could be used in this recipe but pecans have those little pockets built in - perfect for holding in delectable flavors!) Spread contents evenly into the buttered skillet.
A side rack on the grill is perfect, if you have one, as indirect heat roasts the nuts without burning the sugar. Slow roasting is the key to great flavor! Roast through the syrupy stage and until syrup crystalizes, stirring occasionally.
The temperature on my charcoal grill read 350° and I roasted the pecans for 35 minutes with the lid closed.
Be sure to use a well padded mitt during this process as the cast iron is heavy and will be extremely hot!
Allow pecans to cool for 10 minutes before turning them out onto parchment paper to cool completely.
There are no adjectives sufficient to describe the taste of these Fire Roasted Whisky Pecans. The honey whisky lends a subtle, malty flavor that is rounded out by the brown sugar - distinct but not overwhelming. The vanilla and cinnamon add delicate undertones to these mouth-watering treats. These are going to be amazing sprinkled on a dish of hand-cranked vanilla ice cream!
Fire Roasted Whisky Pecans are easy to make, delicious, and they make a lovely gift. Here they are packaged in a Cowgirl Cocktail, just one of the Not Your Typical Redneck Wine Glasses, available in my Etsy shop.
Give this recipe a try and let me know what you think! Your comments are always appreciated.
Cheers!
