Bourbon Pecan Alfredo Recipes

Steps:

• Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
• Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
• Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
• Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.

Steps:

• Preheat oven to 350°F.
• Blind bake the crust: allow pie crust to reach room temperature.
• Line 9" pie pan with crust; fold excess dough over around edges and flute.
• Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
• Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
• Prepare the filling: beat eggs lightly in a large bowl.
• Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
• Stir in the chopped pecans.
• Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
• To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
• Cool on a trivet or wire rack.