A FORMAL SOUTHERN COCKTAIL PARTY WITHOUT a few crystal dishes of toasted, salted pecans scattered about the room is simply not a serious cocktail party. (When I recently attended a cocktail book party in Manhattan sponsored by a contingent of high-livers from Mississippi, I felt immediately at home when I spied no fewer than four bowls of crisp pecans on various end tables in the apartment.) This delectable variation with orange liqueur and orange rind comes from my old friend Stanley Dry in Louisiana, but when I exclaimed about the nuts to my mother in North Carolina, she discounted the idea with “Oh honey, I’ve been toasting orange pecans for years.”

Makes 4 cups pecans

INGREDIENTS

• 1/2 pound (2 sticks) butter
• 3 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
• 1 tablespoon finely grated orange rind
• 1 1/2 pounds pecan halves
• 1 tablespoon salt

INSTRUCTIONS

1. Preheat the oven to 300°F.
2. In a large saucepan, melt the butter over moderate heat.
3. Add the orange liqueur and finely grated orange rind to the melted butter. Stir until well blended.
4. Remove the saucepan from the heat and add the pecan halves. Toss the pecans in the butter mixture to coat them well.
5. Spread the coated pecans evenly on a large baking sheet.
6. Toast the pecans in the preheated oven, uncovered, until they turn golden brown. This typically takes about 30 minutes. Remember to toss the nuts from time to time for even toasting.
7. Once the pecans are golden brown, remove them from the oven and drain any excess butter on paper towels.
8. Sprinkle salt on top of the pecans and let them cool completely.
9. Serve the candied pecans in crystal bowls alongside cocktails. They can be stored in a tightly covered container for up to 2 weeks, but keep an eye on them to prevent them from turning rancid.