Sherry and Sugar Glazed Pecans

Delicate and sophisticated, these sherried nuts are very adult: a great pre-dinner snack to serve with cheese and other traditional hors d’oeuvres.

Makes 4 cups.

1 large egg white (2 tablespoons)
6 tablespoons sherry or champagne
½ to ¾ cup sugar, to taste
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
4 cups raw pecan halves

1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.

2. Place the egg white in a large stainless steel bowl and whisk until frothy. Add the sherry, sugar, and salt and whisk until blended. Add the cinnamon, ginger, and pecans, stirring until well coated.

3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until they appear dry, about 1 hour ad 15 minutes.

4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

If you’re sipping: Certainly a good-quality Spanish sherry is the right liquid accompaniment or, if you are using champagne in the nuts, champagne. Not just for snacking: Any leftovers can be added to a composed or lettuce salad.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)