From The Best of It's Simple by Ann Heller
|3 oz bourbon|
|1/2 cup sugar|
|1/2 tsp Angostura bitters, optional|
|1 Tbsp DLM 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|
Preheat oven to 325°F. Simmer bourbon until reduced to 3 tablespoons. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce, and oil.
Blanch the pecans for 30 seconds in boiling water, then drain. Turn the hot pecans into a bowl and toss with the bourbon mixture. Let stand 10 minutes, then spread on a foil-lined, rimmed cooking sheet, pouring the remaining bourbon marinade over them. Bake for 30 to 35 minutes, stirring every 10 minutes. When nuts are crisp and lightly browned and the liquid has evaporated, turn the pecans 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 serving: 252 calories; 21g total fat; 2g saturated fat; 0mg cholesterol; 85mg sodium; 11g total carbohydrates; 3g protein;