Crunchy and slightly sweet, these make elegant snacks. Make 2 batches, one for gifts, the other to keep for yourself. Glazed Pecans also make a delicious garnish for soups and salads.
2 tbsp. unsalted butter
2 tbsp. light corn syrup
1 tbsp. water
½ tsp. salt
2 c. (8 ounces) pecan halves
Preheat the oven to 250° F. Line a jelly-roll pan with aluminum foil and spray with vegetable-oil cooking spray.
Melt the butter in a small nonstick saucepan over medium-heat. Stir in the corn syrup, water, and salt. Bring to a boil.
Remove the pan from the heat. Add the pecans and stir until completely coated.
Spread the nuts on the prepared baking sheet. Bake, stirring occasionally, for about 60 minutes, or until lightly browned and dry.
The nuts will keep for up to 3 weeks in an airtight container at room temperature.