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OxfordPress.com

Bourbon pecans

These spicy and sweet pecans are my signature take-along to holiday potluck parties. The recipe came from the long-defunct Frog Commissary in Philadelphia.

Makes 4 cups

3 ounces bourbon

1/2 cup sugar

1/2 teaspoon Angostura bitters, optional

1 tablespoon Worcestershire sauce

1 tablespoon corn oil

1 pound pecan halves

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon ground cumin

Preheat oven to 325 degrees.

Simmer the bourbon to reduce it to 3 tablespoons. Combine the warm bourbon with the sugar, bitters, Worcestershire sauce and corn oil. Stir until sugar is dissolved.

Blanch the pecans for 1 minute in boiling water, then drain the nuts. Turn the hot nuts into a bowl and toss with the bourbon mixture. Let stand 10 minutes, then spread on a nonstick, rimmed cookie sheet, pouring the remaining bourbon marinade over them.

Bake for 30 minutes, stirring every 10 minutes. When the nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl.

Combine the cayenne, salt, pepper and cumin and mix well. Sprinkle over the nuts while tossing them.

Turn out onto foil in a single layer. Let cool and dry, then break up any clumps into individual nuts. Store in an airtight container.