Thanksgiving Triple Shot

Pecans + Bourbon + Cayenne Pepper + Sugar + Angostura Bitters = 2-Hand Feeding Frenzy

Lori, you’ve gone and done it again.  Amazing. Thank you.

Recipe below.

Bourbon Pecans

½ c. top-quality bourbon
1 lb. pecan halves
1 tblsp. corn oil
1 tblsp. Worcestershire sauce
½ tsp. angostura bitters
½ c. sugar
1 tsp. ground cumin
½ tsp. cayenne pepper, or more to taste
½ tsp. salt
¼ tsp. black pepper

Set the oven at 325 degrees. In a small saucepan, simmer the bourbon over medium heat until it is reduced by a quarter. Blanch the pecans in boiling water for 1 minute. Drain them.

In a large bowl, combine the bourbon, oil, Worcestershire, bitters and sugar. Add the hot pecans and toss well. Let them stand for 10 minutes.

Spread the pecans in one layer on a rimmed baking sheet. Bake them for 30-40 minutes (I do 30 min.), turning them every 10 minutes, or until they are crisp and the liquid has evaporated. Transfer to a large clean bowl.

In a small bowl, combine the cumin, cayenne, salt, and pepper. Sprinkle the spices onto the nuts, toss well, and serve.