Combine water, whiskey, and sugar in a medium sauce pan and cook to 234°F.
Remove from heat and add pecans.
Stir continuously and quickly to coat all nuts with sugar; they will begin to crystallize and should separate rather than clump.
Place the pan back over medium heat and stir continuously. This will toast the nuts as the sugar begins to caramelize.
Add butter to the nuts once the sugar has caramelized and coat evenly.
Pour the caramelized pecans out onto a silicone baking mat and spread out, separating them into individual pieces or small groupings as much as possible while they cool.
Once cooled, chill in the refrigerator for 5 minutes.
Remove from refrigeration and chop with a chef’s knife to small, bite sized pieces.
