Photo, Erik Putz.
Serve candied pecans with a bowl of ice cream, with yogurt and fruit at breakfast or tossed in a green salad with goat cheese and fresh berries.
- LINE a baking sheet with parchment. Toast pecans in a medium frying pan over medium until fragrant, about 7 min, stirring often. Transfer to a plate. Wipe out frying pan and add sugar, water and salt.
- COOK over medium until sugar is dissolved and mixture is bubbling. Add pecans and cook over medium-low, stirring constantly, until pecans are coated with a crystallized layer of sugar, 3 to 5 min. Transfer to prepared pan and spread to cool.
Chatelaine Quickies: Roasted pumpkin seeds
Nutrition (per tbsp)
- 1 g,
- 3 g,
- 5 g,
- 1 g,