These delicious little treats are great along side a cheese tray with the honey and port wine reduction sauce drizzled over a soft cheese.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
cups
|
Ingredients
- 1 1/2 cups pecans halves
- 1/2 cup honey
- 3/4 cup Tawny port
- 1/2 tsp salt
- 1 bay leaf
- 1/2 tsp black pepper
Ingredients
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|
Instructions
- Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and toast for 8 minutes, or until lightly browned. 2. Meanwhile, in a large saucepan, combine the honey, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. 3. Add the pecans to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. 4. Meanwhile, simmer the remaining syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Drizzle it over cheese and serve with nuts.
Recipe Notes
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