Sweet and Salty Pecans
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
- Total Time:
- Yield: Makes 4 cups
Source: Martha Stewart Living, December 2011
- Vegetable oil cooking spray
- 1/2 cup packed light-brown sugar
- 1/4 cup plus 2 tablespoons heavy cream
- Coarse salt
- 1 pound pecans (4 cups)
Preheat oven to 325 degrees. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and 3/4 teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with 3/4 teaspoon salt, and transfer to a parchment-lined baking sheet. Let cool.