Monday, November 10, 2008

Orange Cocktail Pecans

1 hour 30 min prep
4 cups
· 1/2 lb butter
· 3 tablespoons orange liqueur (Cointreau or Grand Marnier)
· 1 tablespoon finely grated orange rind
· 1 1/2 lbs pecan halves
· 1 tablespoon salt

Preheat oven to 300°.
In a large saucepan, melt the butter over medium heat; add in liqueur and orange zest; stir until blended.

Remove the pan from heat, add in the pecans, and toss to coat well.

Spread the nuts evenly on a large baking sheet and toast in the oven, uncovered, until golden brown, about 30 minutes, tossing the nuts from time to time.

Drain on paper towels, sprinkle salt on top; let cool completely, and serve in crystal bowls with cocktails.