1 lb Pecan halves
3 oz Bourbon,
-reduced to 3 tablespoons
1/2 c Sugar
1/2 ts Angostura bitters
1 tb Worcestershire sauce
1 tb Corn oil
1/2 ts Cayenne pepper
1/2 ts Salt
1/4 ts Pepper
1 ts Ground cumin
Preheat oven to 325°F. Blanch the pecans for one minute in boiling water.
Drain. Combine the reduced bourbon, sugar, Angostura bitters,
Worcestershire sauce, and corn oil. Turn the still hot nuts in a bowl and
toss with the bourbon mixture. Let stand l0 minutes and then spread on a
rimmed sheet tray. Bake for 30-50 minutes, stirring every l0 minutes. When
nuts are crisp and lightly brown and the liquid has evaporated, turn the
nuts into a bowl. Combine the cayenne, salt, pepper, and cumin. Sprinkle
over the nuts while tossing. Turn out onto a sheet pan to cool in a single
layer. Store in an airtight container.
