Bourbon pecans

Time 1 hour 10 minutes
Yields Makes about 4 1/2 cups
Bourbon pecans

Heat oven to 325 degrees. Simmer Bourbon until reduced to 3 tablespoons. Blanch pecans in boiling water 1 minute. Drain. Combine Bourbon, sugar, bitters, Worcestershire and corn oil. Add hot pecans and toss. Let stand 10 minutes. Spread pecans in a single layer on a large baking sheet. Roast until the pecans are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn nuts into a clean bowl.


Combine cayenne, salt, pepper and cumin and toss with nuts.

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