I had a bowl of these for the Christmas Open House and they disappeared. I'm not a fan of cumin so I only use 1/2 teaspoon. I used Crown Royal and it took about 20 minutes longer than the recipe states. That may be because of the Florida humidity.
Bourbon Pecans
Category: Flavored Nuts
Serves/Makes: 4.5 cups | Difficulty Level: 2 | Ready In: 1-2 hrs
Ingredients:
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 ground cumin
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
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 1 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.
www.cdkitchen.com/recipes/recs/146/BourbonPecans66451.shtml
Bourbon Pecans
Category: Flavored Nuts
Serves/Makes: 4.5 cups | Difficulty Level: 2 | Ready In: 1-2 hrs
Ingredients:
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 ground cumin
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
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 1 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.
www.cdkitchen.com/recipes/recs/146/BourbonPecans66451.shtml