Wine and Nuts!
Thanksgiving is just around the corner and you know everyone loves pecan pie!! Check out the recipe on our website for a great twist on pecan pie.
Here is another little idea that will sure to please… Red wine infused pecans. What could be better? Willcox wine and pecans…right?
What you need: You can make any amount, just adjust the amount to your needs.
-Gallon size zip lock bag
-Pecans… About a pound from Lee’s Pecans of course.
-Red wine – enough to coat the pecans. My suggestion is to use a cheep red wine like a Cab, Syrah, or Zin. Don’t use the fabulous wines you bought from the festival.
-1/2 cup sugar
-Cinnamon – add amount to taste
Mix all of the ingredients together in the bag and let them soak for about two hours. Drain most, not all of the mixture into a sauce pan to reduce into a simple syrup. Next, in a baking pan, spreed the pecans out evenly. Place them in an oven heated to 250 to 275 degrees. You are slow roasting the pecans to coat them with the wine and cinnamon mixture. You will want to keep an eye on them and stir them occasionally. When you see that they are getting dry it’s time to pour a little bit of the reduction over and roast some more. After they seem to be drying out again, pull them out of the oven and let them cool. This cooking process can take some time as you don’t want to burn the pecans, but to dry the excess mixture from them, leaving a candy coating.
You can add other flavors of your choice…like chili powder from Hatch, it’s awesome too.