Bourbon Old Fashioned Glazed Pecans Recipes

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

BOURBON OLD-FASHIONED

Steps:

• Mix sugar and angostura bitters in an old-fashioned glass. Mix the two, then add a splash of water. Drop in a cherry and an orange wedge, and muddle into a paste using a muddler (or the back end of a spoon.) Pour in bourbon, fill with ice cubes, and stir.

BOURBON OLD-FASHIONED GLAZED PECANS

Steps:

• Combine bourbon and dried cherries. Set aside to soak at room temperature for 30 minutes.
• Combine brown sugar, salt, pepper, and cayenne. Stir until well-combined.
• Toast pecans in large non-stick skillet over medium heat until browned and just beginning to smell toasted, 3-4 minutes. Stir and shake frequently to prevent burning. Add butter to pan. Stir and toss until completely melted and pecans are thoroughly coated.
• Add sugar and spice mixture; stir and toss until pecans are evenly coated. Turn off heat and add cherry/bourbon mixture. Stir, off-heat, 1-2 minutes, until everything is well combined.
• Return pan to medium heat; stir constantly until liquid thickens and pecans are thoroughly glazed and shiny, 1-2 minutes. Spread mixture in one layer onto parchment-lined rimmed baking sheet, separating nuts so they don't stick together. Allow to cool completely. Sprinkle nuts with orange zest. Transfer to a bowl and serve.

BOURBON OLD FASHIONED GLAZED PECANS

Steps:

• Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
• Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
• Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
• Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
• Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve