(Courtesy W.W. Norton, "In A Nutshell"). Prep time: 5 minutes. Cooking time: 10 minutes. Makes 3 cups.

½ cup sugar

½ cup bourbon

2 tablespoons light corn syrup

3 cups (12 ounces) pecan halves, toasted

1 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

Mix the sugar, bourbon, corn syrup, and pecans in a medium saucepan. Cook them over medium heat, stirring constantly with a spoon or a heat-proof spatula. When the mixture begins to boil, the evaporating bourbon will have a sweet, deep, oaky aroma. As the mixture cooks, the bubbles will pop more slowly and eventually most of the liquid will evaporate. The sugar will caramelize and stick to the nuts. This whole process takes about 10 minutes.

Remove the pan from the heat and stir in the red pepper flakes and salt while the nuts are still hot. Have ready a rimmed baking sheet lined with parchment paper and lightly coated with nonstick spray. Transfer the nuts to the prepared pan. Pull them apart with a fork while still warm and then cool completely. Store pecans in an airtight container for up to a week. The rich bourbon pecans taste great when paired with an extra-sharp cheddar cheese or a bit milder-aged Gouda.

Ann's Article:

Cooking with Nuts for the Holidays

Ann Hattes travels far and wide in search of interesting food adventures.

Meet Ann