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Sherry and Sugar Glazed Pecans

My column in today’s New Haven Register shared two recipes that are ”booze infused.” Here is the recipe for the third one mentioned in the article, from Party Nuts! by Sally Sampson. Enjoy!

1                            large egg white (2 tablespoons)

6 tablespoons           sherry or champagne

½-3/4 cup, to taste   sugar

1 teaspoon              kosher salt

1 teaspoon              ground cinnamon

½ teaspoon             ground ginger

4 cups                    raw pecan halves

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Place egg white in a large stainless steel bowl and whisk until frothy. Add the sherry, sugar, salt and whisk until blended. Add cinnamon, ginger, and pecans, stirring until well coated. Transfer the pecans to prepared baking sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until they appear dry, about 1 hour and 15 minutes. Remove from oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving. Makes 4 cups.

 Sally wrote,” delicate and sophisticated, these sherried nuts are very adult; a great pre-dinner snack to serve with cheese and other traditional hors d’oeuvres.”

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