Bourbon Pecans

From The Best of It’s Simple by Ann Heller. Spiced nuts are always an appealing snack during the holidays, whether given as a gift or set out for nibbling at a party. After testing several recipes, we decided that we liked this one from Ann Heller of the Dayton Daily News the best.

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Ingredients:

• 3 oz bourbon
• 1/2 cup sugar
• 1/2 tsp Angostura bitters, optional
• 1 Tbsp Worcestershire sauce
• 1 Tbsp canola oil
• 1 lb pecan halves
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp ground cumin

Directions:

Preheat oven to 325º F. Simmer bourbon to reduce to 3 tablespoons. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce, and oil.

Blanch the pecans for 30 seconds in boiling water, then drain the nuts. Turn the hot nuts into a bowl and toss with the bourbon mixture. Let stand 10 minutes, then spread on a foil-lined, rimmed cookie sheet, pouring the remaining bourbon marinade over them. Bake for 30-35 minutes, stirring every 10 minutes. When nuts are crisp and lightly browned and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne pepper, salt, pepper, and cumin. Sprinkle over the nuts while tossing them. Turn out onto a clean, foil-lined cookie sheet to dry in a single layer. Store in an airtight container. Makes 4 cups

Per ¼-cup serving: 252 calories (73% of calories from fat); 21g total fat; 2g saturated fat; 0mg cholesterol; 85mg sodium; 11g carbohydrates; 3g protein