Macallan Oak Spiced Pecans

Chef Hedy Goldsmith uses Macallan Old Sherry to prepare these phenomenal spiced pecans.  Use atop your favorite ice cream sundae.
Recipe By: Executive Pastry Chef Hedy Goldsmith
  • PrepN/A |
  • TotalN/A |
  • Serves1 quart pecans


    • 3 ounces The Macallan 12 years old Sherry Oak
    • 1 pound pecan halves
    • 1/2 cup granulated sugar
    • 1/2 tablespoon Angostura Bitters
    • 1 vanilla bean, split down the middle and seeds scraped
    • 2 1/2 tablespoons canola oil
    • 1/4 teaspoon ground coriander
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/8 teaspoon ground black pepper


Preheat oven to 325° F.

Place the Scotch in a small pan and reduce by half over a high heat, about 3-5 minutes.

Blanch the pecans in boiling water for 3 minutes. Drain well in a strainer.

Place the hot nuts in a bowl with the Scotch, sugar, bitters, vanilla seeds and oil.

Toss to completely coat. Cover with plastic wrap and let sit for 15 minutes.

Place nuts on a sheet pan lined with a Silpat or parchment paper. Bake for 30-35 minutes.

Set your timer every 10 minutes to stir nuts.

While the nuts are toasting, add spices to a large bowl. Remove the nuts from oven and place them hot into the bowl of spices. Toss the nuts with the spice mixture until well coated. Spread the nuts on a sheet pan and allow to cool. Store in an airtight container. They will stay fresh for at least 1 week. 
Recipes From - The Gourmet Food And Cooking Resource