1 lb. shelled pecans
1/2 c. butter
1/4 c. sugar
2 tbsp. California sherry
1 tsp. freshly grated nutmeg
Dash of salt

Put pecans in shallow baking dish. Roast in moderate slow oven (325 degrees) for 20 minutes, turning frequently with fork. Melt butter; combine sugar, sherry, nutmeg and salt. Pour over pecans; return to oven for a few minutes, again turning often with fork. When nuts have absorbed most of butter mixture, turn out on paper toweling and let drain. Makes about 1 quart.