Candied Pecans or Almonds
- 3 Tablespoons butter
- ½ cup sugar
- 1½ cups pecan halves or sliced almonds
- Line a baking sheet with buttered foil and set aside
- In a heavy skillet, melt 3 Tablespoons butter and stir in ½ cup sugar.
- Cook over medium-low heat, stirring constantly until sugar melts and turns a rich, golden brown.
- Add 1½ cups pecan halves (or almond slices) and blend until nuts are well-coated
- Spread mixture on prepared baking sheet.
- Cool completely and break into small pieces.
- Store until ready to use (does not need to be refrigerated).
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/
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