Bourbon Pecans
Something I make every year for Christmas. I usually double the following recipe, which is for one pound of pecans.
- 1/2 cup Bourbon (decent quality, but no point wasting your “sipping whiskey.” I usually use Evan Williams.)
- 1 lb. raw, unsalted pecan halves
- 1 tbsp. vegetable oil (corn oil, or something neutral – not olive)
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. angostura bitters
- 1/2 cup white or raw sugar
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground black pepper
- 1/2 to 1 tsp. salt
Note: I generally start with 1/2 tsp of salt & add more after tasting.
Preheat oven to 300 to 325.
Mix bourbon with sugar in a small saucepan. Boil vigorously until reduced by 1/2.
Blanch the pecans in boiling water for 1 minute, then drain.
Mix together the bourbon syrup, oil, Worcestershire and bitters, and toss with the hot pecans in a large bowl. Spread in one layer over baking sheets (one large one will hold a pound), and place in the oven. Turn the nuts every 10 minutes until the liquid begins to thicken and stick to the nuts. This will probably take about 1/2 hour. Turn into a large, dry bowl. Mix the salt and spices in a small bowl, then sprinkle over the nuts. Toss to mix. Taste and add more salt or spices if needed. Allow to cool uncovered. Can be stored for several weeks in tins or sealed leftover dishes.