Tomorrow on the show, Evan interviews Alice Medrich about homemade ice cream toppings. These Bourbon-Brown Sugar Pecans store for 2 weeks so make them in advance and serve over ice cream. Hear Alice talking about her trick to no-fail candied nuts below.
A Pro’s Tips for Candied Nuts by KCRW
Bourbon-Brown Sugar Pecans (from Alice Medrich’s Sinfully Easy Delicious Desserts)
Makes 3 cups
1 cup (7 oz) firmly packed brown sugar
1 /4 cup bourbon
4 tablespoons (2 oz) unsalted butter
1/2 tsp salt
3 cups raw pecan halves
1/2 tsp cinnamon
1 tsp ground ginger
1/3 tsp ground cloves
Line a baking sheet with parchment paper. Combine the sugar, bourbon, butter, salt and pecans in a large skillet and cook over medium high heat, stirring with a silicone spatula or a wooden spoon, until the sugar melts and gets darker and the pecans smell toasted, 5 – 6 minutes. Remove the pan from heat, stir in the spices and mix thoroughly.
Scrape the hot mixture onto the parchment lined pan, spread the nuts out and let cool.
Break the nut mixture into pieces. The nuts are most delicious in the first 2 weeks or so. Store in an airtight container or a zip-lock freezer bag to prevent them from getting sticky.