As I’ve mentioned before, I eat a lot of salad. I like it, it’s healthy, and my GI tract thanks me. But I get bored of eating the same thing every day (the DH could happily eat the same thing every day – can you? Let me know in the comments!) and I like to mix it up. So toppings it is!
Sometimes I’ll add crumbled blue cheese with sliced pears, candied pecans, and blue cheese dressing; sometimes I’ll add dried cranberries with candied pecans and a balsamic vinaigrette; sometimes I’ll add sliced almonds with mandarin segments and raspberry vinaigrette.
Candied pecans are one of my favourite toppings and that’s what I’ll show you how to make today! It’s so much easier than you’d think.
Let’s get nutty in the kitchen!
- 1 1/2 cups pecans
- 4 tbsp. brown sugar
- 1 tbsp. butter
Toast pecans in frying pan over medium heat until they start to get fragrant. Add in butter and toss with pecans. Add in brown sugar and stir until sugar is melted and pecans are coated. Pour onto wax paper to cool. When cool, break apart if stuck together. Store in fridge…if they last that long!
So easy, right? I imagine these would be good sprinkled on some creamy ice cream, perhaps along with some caramel sauce? *drool*
The DH was looking over my shoulder as I was making the candied pecans, so I’ve packed him some for lunch tomorrow, along with some dried cranberries and raspberry vinaigrette. He also added one of the frozen mini vegetarian meat pies that I made using this recipe. It was the last of the meat pies! I shall just have to make more. But I’m working on another use for pie crust, to finish up the Pie Crust Odyssey. It’s going to be soooo delicious! Stay tuned!
Next Post: Pie Crust Odyssey, Finis – Caramel Apple Crumb Pie
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