Foods | Cooking
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You won't be able to stop
"grazing" on this delightful nuts! Recipe from
The Frog Commissary Cookbook by Steven Poses, Anne Clark, & Becky Roller.
More of Linda's
Bourbon Pecans Recipe
Yields: 4 cups
Prep time: 15 min
Cook time: 50 min
1 pound pecan halves
3 ounces bourbon (whiskey), reduced by 1/2 to 3 tablespoons
1/2 cup granulated
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon vegetable or
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
Preheat oven to 325 degrees F.
In a large pan with boiling water, blanch the pecans for one minute; remove from heat and drain in a colander.
In a small bowl, combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and vegetable oil.
In a large bowl, place the still hot nuts and toss with the bourbon mixture. Let stand 10 minutes and then spread on a rimmed baking sheet.
Bake for approximately 30 to 50 minutes, stirring every 10 minutes. When nuts are crisp and lightly brown and the liquid has evaporated, remove from oven and place into a
In a small bowl, combine the cayenne pepper, salt, pepper, and cumin. Sprinkle over the nuts while tossing.
Place on a sheet pan to cool in a single layer. Store in an airtight container.
Makes 4 cups.