1 1/2 cups chopped pecans
1/4 cup firmly packed light brown sugar
2 Tablespoons whipping cream
Mix brown sugar and cream together then add the nuts.
Make sure the nuts are coated and then spread onto a parchment lined or silpat lined baking sheet.
Bake at 350ºF for 20 minutes, stirring once, or until coating is slightly crystallized.
Remove from oven; stir and cool.
Store in an airtight container.
Yield: 1 1/2 cups.
for Almonds: Substitute 1 1/2 cups chopped sliced blanched almonds.
Bake at 350ºF degrees for 15 minutes, stirring once.
Yield: about 1 1/2 cups.
for walnuts: Blanch walnuts in hot water for about 15 minutes, before mixing with the brown sugar/cream mixture.