These sweet, buttery, crunchy pecans are great sprinkled on top of warm bread pudding or ice cream. They’re similar to the Buttered Walnuts or Pecans that I use in my salads, and can be used the same way.
| PREP: under 5 minutes | COOK: 10 minutes | COOL: 30 minutes |
4 tablespoons (½ stick) salted butter
¼ cup lightly packed light brown sugar
2 cups pecan halves
1. In a cast-iron skillet, melt the butter over medium heat. Add in the brown sugar and stir until well combined.
2. Add the pecans and stir to completely coat them in the butter. Cook, stirring frequently, until toasted, about 8 minutes.
3. Scrape onto a sheet of wax paper and let cool to room temperature. Break apart as necessary before using.
4. Store in an airtight container at room temperature for up to 4 days.
Makes 2 cups