This recipe goes with: Zesty Arugula-and-Baby Romaine Salad with Candied Pecans and Shaved Reggiano
2 tablespoons salted butter
2 tablespoons light brown sugar
1/2 cup toasted chopped pecan halves
How to Make It
Melt butter in a medium skillet over medium. Add brown sugar, and cook, stirring constantly, until sugar has mostly dissolved and mixture is almost smooth, about 3 minutes. Stir in pecans. Cook, stirring constantly, until mixture is completely smooth and pecans are coated, 1 to 2 more minutes. Spread pecans on parchment paper or wax paper, and cool completely, about 30 minutes.
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