Almost every weekend in the summer we take a trip down to the Omaha Farmer’s Market to load up on fresh produce, locally produced cheeses and occasionally a couple of goodies. We love wandering around the market, checking out the various offerings of each booth and enjoying the festival like atmosphere. One of our favorite parts is a booth that makes German Roasted Nuts fresh during the time the market is open.
The nuts are coated in sugar, cinnamon and vanilla and roasted in a big copper kettle which makes the aroma of the roasting process fill the air with a delicious warm scent. We love snacking on these treats, especially during the months when the market is open, but during those months when the market isn’t open, it would be nice to have these for a snack at home. We decided to make our version of these roasted nuts, Bourbon Candied Pecans at home so we could snack on them year round.
Drawing inspiration from the classic French candy the praline, our Bourbon Candied Pecans use roasted pecans, the warmth of cinnamon, nutmeg and cloves and the sweetness of honey and brown sugar to make this crunchy sweet treat. A splash of Kentucky bourbon adds a rich layer of decadence. The sweet coating of sugar and spices forms a crisp crunchy outer shell that surrounds the roasted pecan. Roasting the pecans brings out the rich nutty sweetness while crisping up the candied shell. You can use these to top some ice cream, for a sweet addition to pancakes or waffles, or just to snack on!
- 1/2 lb pecan halves
- 1 Tbsp Bourbon
- 1/2 Tbsp honey
- 1 egg white
- 1/2 Tbsp vanilla
- 1/2 cup sugar
- 1/8 cup brown sugar
- 1/2 Tbsp cinnamon
- dash nutmeg
- dash cloves
- 1/2 tsp salt
- Preheat oven to 250º and line baking sheet with foil.
- In a large bowl, combine the sugar, brown sugar, cinnamon, nutmeg, cloves and salt.
- Stir and set aside.
- In a large bowl, combine the egg white, whiskey, vanilla and honey.
- Whisk together until frothy.
- Add the pecans and stir to coat.
- With a slotted spoon or fork, remove pecans and add them to sugar mixture, don't dump in the extra liquid.
- Pour pecans out onto prepared baking sheet.
- Bake for 1 hour and 15 minutes, stirring every 20 minutes or so.
- The pecans will be sticky until they cool.
- Allow to cool.
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