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Cocktail Orange Pecans

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"A formal Southern cocktail party without a few crystal dishes of toasted, salted pecans scattered about the room is simply not a serious cocktail party. (When I recently attended a cocktail book party in Manhattan sponsored by a contingent of high-livers from Mississippi, I felt immediately at home when I spied no fewer than four bowls of crisp pecans on various end tables in the apartment.) This delectable variation with orange liqueur and orange rind comes from my old friend Stanley Dry in Louisiana, but when I exclaimed about the nuts to my mother in North Carolina, she discounted the idea with, 'Oh honey, I've been toasting orange pecans for years.'"

List of Ingredients

â—¦ ½ pound (2 sticks) butter
â—¦ 3 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
â—¦ 1 tablespoon finely grated orange rind
â—¦ 1½ pounds pecan halves
â—¦ 1 tablespoon salt


Recipe

Preheat the oven to 300° F.

In a large saucepan, melt the butter over moderate heat, add the liqueur and orange zest, and stir till well blended. Remove the pan from the heat, add the pecans, and toss to coat well.

Spread the nuts evenly on a large baking sheet and toast in the oven, uncovered, till 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. (The pecans keep in a tightly covered container for up to 2 weeks before possibly turning rancid.)


Makes 4 cups pecans