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.
