Ingredients

½ cup dry sherry

½ cup light brown sugar

1 tablespoon kosher salt

½ cup water

1 tablespoon hot sauce, preferably Crystal brand

8 ounces blanched pecan halves

2 egg whites

Preparation

  1. Preheat the oven to 350° and line a baking sheet with parchment paper. In a saucepan, bring the sherry, sugar, salt, water and hot sauce to a simmer. In a bowl, whip the egg whites until foamy.

  2. Place the pecans in a medium bowl and add the sherry mixture; toss to coat thoroughly. Fold in the egg whites and drain off any excess liquid.

  3. Spread the pecans on the prepared baking sheet and roast until golden brown, about 3 to 5 minutes. Let cool, then serve.