This recipe does not work with Splenda, so don't substitute for the sugar. And make sure the pecans are crisp...better slightly overdone than underdone. The recipe for the spice mix (a.k.a. Emeril's Essence) makes a lot more than this recipe needs, but I use it for a lot of other things. You can just reduce the recipe proportionally, if you like.
Recipe courtesy of iVillage member sushipup
|1 pound pecan halves||2 tablespoons salt, for the spice mix|
|1 tablespoon corn oil||1 tablespoon garlic powder, for the spice mix|
|1 tablespoon Worcestershire sauce||1 tablespoon black pepper, for the spice mix|
|1/2 teaspoon angostura bitters||1 tablespoon onion powder, for the spice mix|
|1/2 cup sugar||1 tablespoon cayenne pepper, for the spice mix|
|1/2 teaspoon salt and 1/4 teaspoon pepper||1 tablespoon dried thyme, for the spice mix|
|2 1/2 tablespoons paprika, for the spice mix||1/4 cup bourbon|
Preheat oven to 350 degrees F.
In a small saucepan, simmer bourbon over medium heat until reduced by 1/4. Blanch pecans in boiling water for 1 minute, then drain.
In large bowl, combine bourbon, oil, Worcestershire, bitters and sugar. Add hot pecans and toss well. Let stand for 10 minutes.
Spread pecans in single layer on rimmed baking sheet. Bake for 30-40 minutes, turning every 10 minutes, or until they are crisp and liquid has evaporated.
Make the spice mix: combine all ingredients. Store in an airtight container.
Transfer pecans to a large clean bowl and toss with 1 1/2 teaspoon spices about 1-1/2 teaspoon spices, salt and pepper.
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