ready in: 1-2 hrs
serves/makes: 4.5 cups
recipe id: 37152
cook method: stovetop, oven
1/2 cup top-quality bourbon
1 pound pecan halves
1 tablespoon corn oil
1 tablespoon Worcestershire sauce
1/2 teaspoon angostura bitters
1/2 cup sugar
1 teaspoon cumin
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 325 degrees F.
Simmer the bourbon in a small saucepan over medium heat until it's reduced by a quarter, just a few minutes.
Blanch the pecans in boiling water for I minute, then drain.
Combine the bourbon, oil, Worcestershire, bitters, and sugar in a large bowl. Add the hot pecans and toss. Let stand for 10 minutes.
Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes.
Turn the nuts into a clean large bowl.
Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.
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