Bourbon Pecans

• 1 lb. pecan halves
• 3 oz. bourbon, reduced by 1/2 to 3 tsp.
• 1/2 c. sugar
• 1/2 tsp. Angostura bitters
• 1 Tbsp. corn oil
• 1/2 tsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. cumin

1. Preheat oven to 325u0b0.
2. Blanch pecans for one minute in boiling water.
3. Drain.
4. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce and corn oil.
5. While hot, toss nuts with bourbon mixture.
6. Let stand ten minutes, then spread on cookie tray.
7. Bake 30 to 50 minutes, stirring every ten minutes.
8. When nuts are crisp and lightly brown and liquid has evaporated, turn nuts into bowl.
9. Combine cayenne, salt, pepper and cumin. Sprinkle over nuts while tossing.
10. Turn out onto sheet pan to cool in single layer.
11. Store in airtight container.

pecan halves, bourbon, sugar, bitters, corn oil, cayenne pepper, worcestershire sauce, salt, pepper, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071476 (may not work)