Or the best nuts you've ever eaten and can't stop eating until they are gone! Seriously....my girlfriend visited me the day after Thanksgiving and I had some of these crunchy glazed pecans left and now she's getting angrier by the day cause I haven't given her the recipe yet....we've been friends for 20 years so I'm not too worried - Hi Darc :)

The salad is Northwest Autumn Salad from the Cookbook Simply Classic by the Junior League of Seattle. It's a fabulous cookbook and one of my favorites.

There is also a recipe for Glazed Pecans from the cookbook that I have adapted to my liking, I don't add as much salt and include vanilla. So here it is.....

Glazed Pecans

2 pounds whole pecans
1/2 cup butter
1/2 cup light corn syrup
2 Tbs water
1 tsp salt
1 tsp vanilla

1.  Preheat oven to 250 degrees.

2.  Combine all ingredients in large saucepan and bring to a boil.

3.  Add pecans and stir to completely cover nuts.

4.  Spread nuts on foil lined baking sheet.

5.  Bake for 1 - 1 1/2 hours, stirring every 10-15 minutes.

6.  Cool and lightly stir as pecans are cooling to break up any big chunks.

7.  Store in an airtight container. 

These pecans are great on salads, sweet potatoes, baked goods, or just by themselves which is how we love to eat them.

They also make a quick gift to hand out to friends at Christmas. Enjoy!