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Bourbon Spiced Pecans

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"Spiced pecans, slightly sweet and tingling with cayenne, are a traditional holiday favorite popular throughout the South. Sometimes they include curry powder; sometimes the cayenne shines alone. Here, a splash of bourbon adds a subtle depth to the flavor and counters the bitter edge that the curry spices can sometimes lend. The secret to doing it well is to use a restrained hand with the seasonings."

List of Ingredients

â—¦ 1 pound shelled whole pecans
â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons bourbon
â—¦ 2 tablespoons sugar
â—¦ 1½ teaspoons mild curry powder
â—¦ Ground cayenne pepper
â—¦ Salt


Recipe

Position a rack in the center of the oven and preheat to 275° F. Put the pecans into a rimmed pan such as a 9 x 13-inch sheet cake pan and shake the pan to level them. Cut the butter into teaspoon-size bit and scatter it over the pecans.

Put the pan into the center of the oven and roast until the butter is melted, about 5 minutes. Take them out and toss until the pecans are glossy and well coated with butter. Return them to the oven and toast for 20 minutes.

Sprinkle the pecans with the bourbon, sugar, curry powder, a small pinch or so of cayenne, and a generous pinch of salt. Toss until the nuts are uniformly coated and toast 20 minutes more, stirring occasionally. They should only be a little darker than they were raw. Do not overcook or the spices will be bitter. Taste and adjust the salt and cayenne, stopping just shy of where you'd like it to be, as the flavors will develop as the nuts cool. Toast 2 to 3 minutes more. Cool completely before serving.



Makes about 3½ cups,
Serving 4 to 6 as an hors d'oeuvre