3 ounces of Bourbon ( 6 tablespoons)
1 cup granulated sugar
1 tablespoon of Worcestershire Sauce
1 tablespoon Vegetable Oil
1 Pound of Pecan Halves (4 cups)
2 tablespoon Blanchard’s Blend Cajun Seasoning
Simmer the Bourbon in a saucepan to reduce it by half, to 3 tablespoons.
In a bowl, combine the warm bourbon, sugar, Worcestershire sauce, Blanchard’s Blend Cajun Seasoning, and oil, stirring until the sugar and seasoning has dissolved.
Fill a medium saucepan with water and bring it to a boil. Blanch the pecans in the boiling water
for one minute. Drain the pecans. Add the hot pecans to the bourbon mixture and toss. Let
stand for 5 minutes.
Spread the nuts on a rimmed baking sheet. Pour any of the remaining bourbon mixture in the
bowl over them.
Bake at 350 degrees for 25 minutes, stirring the nuts every 10 minutes. When the nuts are
lightly browned and the liquid has evaporated, remove the nuts from the oven and transfer them
to a clean nonstick sheet and allow them to cool and dry.