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 325ºF. 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.