Cheeseboard With Whiskey Orange Marmalade & Candied Pecans

• 1/4 cup rye whiskey
• 3/4 cup orange marmalade (Seville is best)
• 1 teaspoon vanilla
• 3 cups pecans (whole)
• 1/4 cup maple syrup
• 1/4 cup corn syrup
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground ginger

1. To make the marmalade place the whisky in a saucepan and bring to a boil.
2. Add the marmalade and simmer till melted.
3. Take off the stove and add the vanilla.
4. Place in a dish and keep in frig till solidified.
5. To make pecans turn oven on to 325u0b0F.
6. On a sheet pan place a piece of foil or parchment paper and spray well with cooking spray.
7. In a bowl add all ingredients except the pecans and mix well.
8. Add the pecans and mix together well.
9. Bake for 5 minutes.
10. Remove from oven and toss gently with a fork.
11. Return to oven and bake for another 10 minutes watching that they do not burn.
12. When cooled break up any large pieces and place in a airtight container until ready to use.
13. Best to keep these in the frig overnight to develop the flavors.
14. Enjoy!

rye whiskey, orange marmalade, vanilla, pecans, maple syrup, corn syrup, sugar, salt, ground allspice, chili powder, ground ginger

Taken from www.food.com/recipe/cheeseboard-with-whiskey-orange-marmalade-candied-pecans-389990 (may not work)