Bourbon Vanilla Walnuts

Ingredients

2 tsp. Vanilla Extract
½ tsp. Roasted Southwestern Vegetable Base
1 Tbsp. Worcestershire Sauce
2½ Tbsp. corn oil
½ cup sugar
1 lb. walnut halves
2 tsp. Butter Rum Flavor
10 drops Jalapeño Flavor

Instructions

(yields 1 pound)

Blanch the walnuts in salted water for 1-2 minutes and drain well. Combine all the other ingredients in a mixing bowl and blend well. Add hot drained pecans and toss until walnuts are coated with the spice mixture. Pour onto a parchment paper lined sheet pan and bake in 325° oven for 15-20 minutes until pecans are crisp. Stir frequently. Let candied pecans cool completely and store in an airtight container unrefrigerated.