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Bourbon Spiced Pecans
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Bourbon Spiced Pecans3 ounces bourbon (6 Tablespoons)
1 cup granulated sugar
1 Tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1 pound pecan halves (4 cups)
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Simmer the bourbon in a small saucepan to reduce it by half, to 3 Tablespoons.
In a bowl, combine the warm bourbon, sugar, Worcestershire sauce and oil, stirring until the sugar has dissolved.
Fill a medium saucepan with water and bring it to a boil. Blanch the pecans in the boiling water for one minute. Drain the pecans. Add the hot pecans to the bourbon mixture and toss. Let stand for 10 minutes.
Spread the nuts on a rimmed baking sheet. Pour any of the remaining bourbon mixture in the bowl over them.
Bake at 325 degrees for 30 minutes, stirring the nuts every 10 minutes. When the nuts are lightly browned and the liquid has evaporated, remove the nuts from the oven and transfer them to a clean bowl.
Combine the cayenne pepper, salt, black pepper and cumin, mixing well. Sprinkle this mixture over the nuts and toss.
Transfer the nuts to a clean nonstick baking sheet and allow them to cool and dry. Break up any clumps and store in an airtight container.
source: www.myownsweetthyme.com
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Created February 5, 2012
3 ounces bourbon (6 Tablespoons)
1 cup granulated sugar
1 Tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1 pound pecan halves (4 cups)
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Simmer the bourbon in a small saucepan to reduce it by half, to 3 Tablespoons.
In a bowl, combine the warm bourbon, sugar, Worcestershire sauce and oil, stirring until the sugar has dissolved.
Fill a medium saucepan with water and bring it to a boil. Blanch the pecans in the boiling water for one minute. Drain the pecans. Add the hot pecans to the bourbon mixture and toss. Let stand for 10 minutes.
Spread the nuts on a rimmed baking sheet. Pour any of the remaining bourbon mixture in the bowl over them.
Bake at 325 degrees for 30 minutes, stirring the nuts every 10 minutes. When the nuts are lightly browned and the liquid has evaporated, remove the nuts from the oven and transfer them to a clean bowl.
Combine the cayenne pepper, salt, black pepper and cumin, mixing well. Sprinkle this mixture over the nuts and toss.
Transfer the nuts to a clean nonstick baking sheet and allow them to cool and dry. Break up any clumps and store in an airtight container.
source: www.myownsweetthyme.com
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