Glazed Pecans (or nuts of your choice)
- 1/2 cup granulated white sugar
- 1 cup pecans (or nuts of your choice)
Put about 24 inches of foil sprayed lightly with cooking spray, on the counter.
Put sugar in a wide skillet. Stir sugar over low heat till it liquefies and turns a light amber color. (This may take a little patience, but you don't want the sugar to burn by turning the heat up too high).
Turn the nuts all at once into the liquefied sugar and carefully stir in a folding motion to coat all the nuts evenly.
Turn out onto the sprayed foil and, using two forks, quickly pull them apart into a single layer. Cool.
Put them on a cutting board and chop into whatever degree of coarseness you prefer.
Great for topping cakes or other desserts. You can leave some of them whole for garnish if you want. If so, you have to act quickly to make them separate into individual halves before hardening.
I frequently double this recipe and keep the left overs in an airtight container for future use on desserts or even to add sweet crunch to a salad.