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Categories: Appetizers, Vegetarian

Bourbon pecans

UP until 1983 I had a problem with alcohol. I thought it was only for drinking. Then I got professional help. I went off to school to train as a chef. The next few months went by in a high-octane ... Read more

Total time: 1 hour, 10 minutes | Makes about 4 1/2 cups
  • 1/2 cup top-quality Bourbon
  • 1 pound pecan halves
  • 1/2 cup sugar
  • 1/2 teaspoon bitters, such as Angostura
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon corn oil
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin

Step 1Heat oven to 325 degrees. Simmer Bourbon until reduced to 3 tablespoons. Blanch pecans in boiling water 1 minute. Drain. Combine Bourbon, sugar, bitters, Worcestershire and corn oil. Add hot pecans and toss. Let stand 10 minutes. Spread pecans in a single layer on a large baking sheet. Roast until the pecans are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn nuts into a clean bowl.

Step 2Combine cayenne, salt, pepper and cumin and toss with nuts.

Each serving:
189 calories; 69 mg. sodium; 0 cholesterol; 16 grams fat; 1 gram saturated fat; 8 grams carbohydrates; 2 grams protein; 2.07 grams fiber.
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