1 cup sugar
½ teaspoon salt
1 large egg white
3 Tablespoons Grand Marnier, Kahlua or any liqueur with a strong flavor
4 or more cups small pecan halves
Preheat oven to 325 degrees. Line a jelly-roll pan with foil. Combine sugar and salt in a small bowl. Set aside. Whisk egg white and liqueur in a large bowl. Add pecans and stir to coat. Add sugar mixture. Stir thoroughly to blend. Spread pecans in a single layer on a prepared pan. Bake 20 to 25 minutes until pecans are toasted and crisp, stirring every 10 minutes. It will look as though all the coating is coming off. Stir from the outside of the pan towards the center as the nuts at the edges brown faster. Watch closely because sugar burns quickly. Remove pan from oven and immediately loosen nuts from foil. Cool on wax paper. Save the seasoned sugar to use as an ice cream topping. Yields 4 cups. Gourmet Pecans will keep up to 2 weeks in an airtight container. They make great gifts and are wonderful on ice cream.