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Ingredients
- 1/2 cup sugar
- 3 T. light corn syrup
- 1 cup heavy cream
- 1 cup whole shelled pecans, toasted
Details
Servings 1
Preparation
Step 1
In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and carmelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2” rounds onto waxed paper-lined baking sheets. Let harden before serving.
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