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Not only are Bourbon Pecans addictively delicious on their own, they make a delicious garnishment on salads, grilled pork or even on ice cream!
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- 1 lb. Pecan Halves
- 6 Tbsp. Bourbon
- 1⁄4 Cup Granulated Sugar
- 1⁄4 Cup Brown Sugar
- 1⁄2 tsp. Angostura Bitters
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. Vegetable Oil
- 1⁄2 tsp. Cayenne Pepper
- 1⁄2 tsp. Fine Sea Salt
- 1⁄4 tsp. Ground Black Pepper
- 1 tsp. Ground Cumin
- In a small saucepan over medium heat, reduce the 6 Tbsp. of Bourbon in half (to 3 Tbsp.). Remove from the heat and add the sugar, bitters, Worcestershire sauce and vegetable oil. Set stand.
- In a separate saucepan, bring 2 cups of water to a boil. Add pecans and blanch 1 minute. Drain off all the water well and pat dry with paper towels.
- Add the blanched (still warm) pecans to the sauce mixture and carefully stir to coat.
- Spread the entire nut mixture (with resulting syrup) onto a rimmed, non-stick cookie sheet and bake in a 350 degree oven approximately 45 minutes stirring occasionally. When the nuts are crisp and lightly browned, remove from the oven into a medium sized bowl and sprinkle with the cayenne pepper, salt, pepper and cumin.
- Enjoy warm or save in an airtight container (after thoroughly cooling) to enjoy later.
- You can substitute ground cinnamon for the cumin.
- Makes about 1 1/2 lbs. or 4 cups.
Nino Salvaggio http://www.ninosalvaggio.com/