What You Need
1/2 cup top-quality Bourbon
1 pound pecan halves
1/2 cup sugar
1/2 teaspoon bitters, such as angostura
1 tablespoon Worcestershire sauce
1 tablespoon corn oil
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
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.
Makes about 4 1/2 cups