- 2 cups whole pecans
- 1/2 cup packed light brown sugar
- 4 tablespoons heavy cream
- Cooking spray
Preheat oven to 350 degrees F.
So I actually made my own heavy cream because I had leftover milk and butter from another recipe. It was awesome. I felt like Julia Child (this was something I had picked up from one of her recipes). So you melt a few table spoons of butter in a pan over medium heat and then whisk in flour (a few tablespoons as well). Once you got that going, pour in milk and whisk it into a flurry. The buttery mess will thicken and smoothen into a white fluffy cream.
In a medium bowl combine pecans, brown sugar, and home-made heavy cream. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes. Remove from oven to cool and stir more. Don’t make the mistake I did, I let the thing cool on the aluminum foil which was a big pain later when I tried to scrape it off. If not serving immediately, store in an airtight container preferably in the fridge (the next day, they became a sweet, crispy snack to munch on).
I mainly made these to encourage myself to eat salads more often. It worked.