Bent Creek Winery

Glazed Pecans

2 cups pecans (halves or coarsely chopped)
1/2 cup granulated sugar
1/2 teaspoon salt
4 scant teaspoons canola oil

Blanch pecans in boiling water for one minute.
Drain pecans.
Immediately add hot pecans, sugar, salt and oil in a large skillet. Non stick is best.
Saute pecan mixture over medium to medium/high heat, stirring continually with a wooden spoon,
until the pecans are coated and nicely browned and carmelized. This takes about 4 minutes. Be careful to
remove pecans from the heat before they become too dark, leading to a burned or over toasted flavor.
Spread pecans on flat surface for cooling. Separate clusters before the cooling.
After cooling store in sealed container or plastic freezer bag.