I have had this vision of bourbon candied pecans for quite some time. I don’t know how it came to me. Maybe after a night of drinking bourbon? Who knows. Anyway, I really intended on posting this recipe way earlier in the Lenten season so those that follow the rule of “no meat of Friday” would have another new option to add to the fish rotation. Not that there is anything wrong with fish sticks or Filet-o-Fish sandwiches (Fishay, fishay! Sorry I had to. BTW last year’s song was way better!) every single Friday. Just sayin’, it could get a little boring. But, thanks to the computer crash of 2013, you are getting it the last day of Lent. Better late than never. Back to the fish. So, if you are like Mike, you are probably thinking that I have lost my mind with this one. Fish and nuts? None the less, candied nuts? Well, as per usual, I proved him wrong and I will soon prove all of you wrong. Not to go all car salesman on you, but the crunch of the nuts with the hint of bourbon are the perfect match for the salmon. Trust me. Also, …

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