Bourbon Pecans

1 pound pecan halves
3 ounces bourbon, reduced to 3 tbl.
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon corn oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

Preheat oven to 325�F. Blanch the pecans for one minute in boiling water. Drain.

Combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and corn oil.

Turn the still hot nuts in a bowl and toss with the bourbon mixture. Let stand l0 minutes and then spread on a rimmed sheet tray.

Bake for 30-50 minutes, stirring every l0 minutes. When nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl.

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

Turn out onto a sheet pan to cool in a single layer. Store in an airtight container.