1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 10 minutes).
2. Meanwhile, microwave jelly in a large microwave-safe bowl at HIGH 15 seconds. Whisk in vinegar and next 2 ingredients until blended. Gradually add canola oil in a slow, steady stream, whisking constantly until well blended.
3. Add coleslaw mix, and toss to coat. Gently stir in peaches. Stir in pecans; add salt to taste. Serve immediately, or cover and chill up to 8 hours, stirring in pecans and salt to taste just before serving.