Here are some munchies for National Whiskey Sour Day, August 25th: Whiskey Sour Candied Pecans, inspired by the classic cocktail.
The recipe was developed by our colleague Hannah Kaminsky of Bittersweet Blog for the recipe.
“These are an intoxicating treat: aromatic and heady, sweet and sour with a subtly bitter edge, buttery yet bright.
“The simple preparation belies the incredibly complex flavors that develop. This isn’t your average spiced party mix that can be munched mindlessly; each crisp toasted nut delivers a bold infusion of flavor.”
Use your whiskey of choice: Bourbon, Canadian, Irish, Scotch, Tennessee, etc.
> Homemade sour mix recipe.
Serve these nuts in a bowl or a rocks glass, as in photo #1.
You can also toss them into salads and cooked grains, and use them to garnish ice cream and pudding (custard, mousse, etc.).
Prep time is 3 minutes and cook time is 9 minutes.
1. COMBINE the pecans and butter in a large skillet over medium heat. Cook, stirring frequently, until the butter has melted and the nuts are highly aromatic and golden brown; 4-5 minutes.
2. ADD the whiskey, sugar, and bitters, mixing well to combine. Continue cooking until the sugar has dissolved and any excess liquid has evaporated; 2-4 minutes. The nuts should be lightly glazed and evenly coated.
3. TRANSFER the nuts to a piece of parchment paper or a silicone baking mat. Separate them to the best of your ability so they don’t harden into one big clump.
4. SPRINKLE evenly with lemon zest and salt. Let cool completely and enjoy. You can store the nuts in an airtight container for up to two weeks at room temperature.
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