Bourbon Pecans

1 pounds Pecan Valley Pecan Halves
3 ounce bourbon; reduced to 3 tablespoons
½ cup granulated sugar
½ teaspoon Angostura Bitters
1 tablespoon Worcestershire sauce
1 tablespoon corn oil
½ teaspoon cayenne pepper
½ teaspoon sea salt
¼ teaspoon pepper
1 teaspoon ground cumin

1. Preheat oven to 325ºF.
2. Blanch the pecans for one minute in boiling water. Drain.
3. In a large mixing bowl 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.
4. Bake in a preheated oven for 30 to 50 minutes, stirring every l0 minutes.
5. When nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl.
6. In another bowl combine the cayenne, sea salt, pepper, and cumin. Sprinkle over the nuts while tossing. Turn out onto a sheet pan to cool in a single layer.
7. Store in an airtight container.