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.
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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