• 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


Make the glaze. In a large non-stick pan on medium high add the water, cranberry sauce and sugar. 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.