- 1 cup pecans, roughly chopped with a knife
- 2 tablespoons butter
- 1/3 cup dried cranberries
- 1/3 cup leeks sliced thin, white part only
- 1/4 teaspoon salt
- 6 turns of the black pepper mill
- In a 10 inch sauté pan melt the butter. Add the pecans and toast them for about 4 minutes, but watch closely and stir often to prevent them from burning. Add the cranberries, leeks, salt and pepper. Continue roasting and stirring for 2 minute.