3 ounces of Bourbon ( 6 tablespoons)
1 cup granulated sugar

2 egg whites
1 tablespoon of Worcestershire Sauce
1 tablespoon Vegetable Oil
1 Pound of Pecan Halves (4 cups)
2 tablespoon Blanchard’s Blend Cajun Seasoning

Preheat oven to 325 degrees

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, egg whites, and seasoning has dissolved mix until solution is frothy .

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 on parchment paper or foil.

Bake at 325 degrees for 55 minutes, stirring the nuts every 20 minutes. The pecans will be sticky until cooled.

If sticky after cooled put back in oven at 325 degrees for another 15 minutes.

Enjoy!