William Chris Vineyards Cibola Infused Pecans
- 1/3 bottle of William Chris Vineyards Cibola (or more to taste)
- 3 c pecan halves
In a gallon Ziploc bag combine pecans and Cibola (fortified dessert wine) – add enough wine to completely coat the pecans. Add two dashes of cinnamon to taste. Infuse for 48 hours turning the bag ever so often to coat the pecans.
Drain half of the Cibola mixture into a saucepan then reduce it into a thick simple syrup - add sugar if needed for thickness. In a baking pan, spread pecans out evenly over a non-stick surface.
Place them in an oven heated to 250 to 275 degrees. Slow roast the pecans to coat them with the wine mixture. Keep an eye on them and stir them occasionally. When the pecans are dry, coat with the Cibola reduction and roast some more. After they dry out a second time, pull them out of the oven and let them cool. This process should be done slowly and gradually so you do not burn the pecans.
While drying out the excess syrup from the pecans they will finish with a lovely candy coating that’s perfect for holiday snacking. Pecans will keep for up to 4-days in the fridge. Or use them to spruce up a variety of holiday dishes.
Brundrett Family Pecan Pie Recipe
- ¼ c butter melted
- ½ tsp cinnamon
- 1/2 c sugar
- 1 Tbsp flour
- 3 eggs
- 1 c William Chris Vineyards Cibola infused pecans
- 1 c Karo light
- ½ tsp salt
- 1 tsp vanilla
- 1 9” pie crust
Preheat oven to 350°F. Mix together all ingredients except for pecans until well blended. Then, stir in pecans. Pour the mixture into pie crust. Bake on center rack of oven for 45 minutes. Cool for 2 hours before serving.