Bourbon Pecans

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INGREDIENTS

• 1 lb Pecan halves
• 3 oz Bourbon, reduced by 1/2 to 3 T
• 1/2 C Sugar
• 1/2 t Angostura bitters
• 1 T Worcestershire sauce
• 1 T Corn oil
• 1/2 t Cayenne pepper
• 1/2 t Salt
• 1/4 t Pepper
• 1 t Cumin

INSTRUCTIONS

Preheat the oven to 325. 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 micture. Let stand 10 minutes and then spread on a rimmed sheet tray. Bake for 30-50 minutes, stirring every 10 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.