Cranberry and Rosemary Glazed Pecans

By Gams

Ingredients

• Glaze
• 2 tablespoons water, vodka, beer or champagne
• 1/4 cup cranberry sauce or jelly
• 1/4 cup sugar
• Nuts
• 3 cups pecan halves
• 1 tablespoon gently chopped fresh rosemary
• Flaked sea salt and coarse ground black pepper

Details

Servings 1
Adapted from today.com

Preparation

Step 1

Preparation

Make the glaze. In a large non-stick pan on medium high add the water, jelly and honey. Stir while cooking until the mixture begins to bubble, about 5 minutes.

Toast the nuts. Add the pecans and rosemary to the pan and continue to stir and toss until the nuts soak up and are coated by the glaze, about 5 more minutes. Remove from the pan to a parchment-lined plate or sheet and sprinkle with salt and a few grinds of pepper. Allow the nuts to cool before breaking apart and serving.