Bourbon Pecans
Source of Recipe
The Dayton Daily News
List of Ingredients
1/4 c plus 2 T bourbon (3oz)
1 C sugar
1 tsp angostera bitters (opt)
1 T Worcestershire sauce
1 T vegetable oil
4 C pecan halves (1 pound)
1 tsp cayenne pepper
1 tsp salt
1 tsp freshly ground black pepper
1 tsp ground cuminRecipe
Simmer the bourbon to reduce it by half (3 T). In a bowl, combine the warm bourbon with the sugar, bitters, Worcestershire sauce and oil. Stir until the sugar is dissolved. Blanch the pecans for 1 minute in boiling water, then drain. Add the hot nuts to the bourbon mixture and toss. Let stand 10 minutes.
Preheat oven to 325 degrees. Spread nuts on a nonstick, rimmed cookie sheet, pouring the remaining borbon over them. Bake 30 minutes, stirring every 10 minutes. When the nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a clean bowl. Combine the cayenne, salt, papper and cumin and mix well. Sprinkle over the nuts while tossing them. Turn out in a single layer on a clean nonstick or foil-lined cookie sheet. Let cool and dry, then break up any clumps into individual nuts. Store in an airtight container.
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