Combine sugar and Port in pan over high heat. Stir constantly. As soon as mixture begins to boil, add pecans. Stir and turn pecans to prevent burning. Within 5 to 6 minutes, mixture becomes thick, and Port red color changes to a dark caramel color. Remove from heat at this point. Do not touch pecans – mixture is very hot. Carefully – without touching by hand – spread pecans on cookie sheet. Let cool 15-20 minutes. Break into small pieces when cool. Makes 8-10 topping-sized servings (makes 2 cups topping).
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