Bourbon Pecans are delightfully crunchy and have that, “I will have just one more” quality to them”.
The possibilities for their use are endless. Let your taste buds’ imagination take you to places that you may not have thought of. How about sprinkling these little darlings over some French vanilla ice cream? Spice up a bowl of your favorite yogurt or hot oatmeal with a few of the pecans nestled on top. Sprinkle them over the hot out-of-the-oven sweet potatoes, a great idea to spice up that traditional dish. Of course do not overlooking eating Bourbon Pecans out of a bowl. They can stand on their own as a favorite snack food.
A really nice touch to this recipe is the hint of cayenne pepper which cuts the sweetness with a little snap of heat. You won’t be able to stop grazing on these delightful and delicious Bourbon Pecans!
- 1 pound pecan halves
- 3 ounces bourbon (whiskey), reduced by 1/2 equal 3 tablespoons
- 1/2 cup sugar, granulated
- 1/2 teaspoon Angostura bitters
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil or vegetable oil
- 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 large bowl.
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.