- 2 tablespoons water, vodka, beer or champagne
- 1/4 cup cranberry sauce or jelly
- 1/4 cup sugar
- 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.