Candied Bourbon Pecans

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Candied Bourbon Pecans

My friend Heather recently gave me a Hy-Vee magazine that came to her in the mail (she’s an Aisles Online fan) and it has some cool appetizer recipes that I thought I might try.  The first contestant is these pecans….warning, the hubster decided we should smoke them, so the first round went in the trash.  Turns out you need to cook them a little lower than the oven temperature.  Round 2 also involved the pellet smoker but at a lower temp.  YUMMO!

I think they would be good in the oven as well, and one thing I might try for Round 3 is to toast the pecans in the oven a bit, then add the gooey, bourbony deliciousness. Check out the recipe below – might be great for holiday gifts!

Candied Bourbon Pecans

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Ingredients:

1/2 bourbon
2/3 C dark brown sugar
1/4 C butter
1 tbsp. finely grated ginger
1/8 tsp salt
1/8 tsp pepper
2 1/2 C pecan halves
cinnamon sugar, optional
1/8 tsp cayenne pepper, optional

Preheat oven to 350 degrees (or smoker to 225).  In a saucepan, bring bourbon, dark brown sugar, butter, ginger, salt and pepper to a boil.  Reduce heat and simmer about 5 minutes until thickened.

Stir in pecans.  Pour on a rimmed baking sheet and bake for 15-20 minutes until toasted.  If smoking, placed on foil vegetable-type rack (or we used screen from the hardware store) for about 30-40 minutes.  Toss occasionally.  Cool and toss with cinnamon sugar if desired.

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