Jack’s Sweet Hot Party Pecans

Adapted from Twirl & Taste

I’ve called in some help for gifting this holiday season. I called on Jack Daniels and my friend Google to help me out.

Here was my dilemma: I wanted to make some sweet spiced nuts. I googled it and found loads of recipes, but the one that totally struck me was these Sweet Hot Party Pecans. Here’s what Libby over at Twirl & Taste says about these sweet spicy nuts “that men love”:

“I’ve served these addictive munchies for years and make no mistake, if you serve them when men are enjoying a cocktail, they will clean the bowl and beg for more . . . you’ve been warned my friend.”

I can totally see why … As soon as I started cooking the mixture to coat the nuts, just the smell of it made me crazy! They taste so good, lightly sweet and buttery with a bit of kick from the whiskey and the pepper sauce … I ate quite a few, then ran to get the tin to package them up quickly while there were still some left for gifting. Now the hardest part is going to be deciding who gets to be the lucky recipient of this tin of sumptuous spiced nuts.

Jack’s Sweet Hot Party Pecans

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Ingredients

Scale 1x2x3x

• 4 Tablespoons butter
• 1/4 cup sugar
• 1/4 cup Jack Daniel’s Tennessee Whiskey
• 2 tablespoons hot pepper sauce (more or less to taste)
• 1/2 – 1 teaspoon salt
• 1/2 teaspoon granulated garlic
• 4 cups (about 1 lb.) pecan halves

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Instructions

1. Preheat the oven to 300 F. Get out a jelly roll pan and spray it with cooking spray.
2. In a medium saucepan over medium heat, melt the butter, then stir in the sugar, Jack Daniel’s, hot pepper sauce, salt and garlic. Stir to mix. Bring to a boil, reduce heat a bit and let bubble for 3 minutes, stirring frequently.
3. Remove from heat and stir in the pecans, tossing to coat them all in the yummy sauce. Pour the pecans onto the jelly roll pan and spread them out to a single layer. Bake at 300 F for about 30 -45 minutes or until the nuts are crunchy, stirring every 10 minutes or so. Let cool, then store in an airtight container.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Sweet & Savoury Sunday, Mix it Up Monday, Melt in your Mouth Monday, Munching Monday, Tuesday’s Table, Full Plate Thursday, What to Do Weekends and Hearth & Soul Bloghop.