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Title: Port Pecans
1 c pecan halves
1/2 c sugar
1/4 c Becker Vineyards Vintage Port
1. Combine sugar and Port in pan over high heat. Stir constantly. As soon as mixture begins to boil, add pecans. Stir and turn pecans to prevent burning. Within 5 to 6 minutes, mixture becomes thick, and Port red color changes to a dark caramel color. Remove from heat at this point. Do not touch pecans -- mixture is very hot.
2. Carefully -- without touching by hand -- spread pecans on cookie sheet. Let cool 15-20 minutes.
3. Break into small pieces when cool.
Serving suggestion: Munch on the Port Pecans as a snack, crumble on top of ice cream, add to the top of a chocolate cake or cheesecake, or crumble onto a warm Brie wedge.
Provided by Paul Gingrich, former Becker Vineyards (Stonewell, Texas) staff member.