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.