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Photo, Erik Putz.
Serve candied pecans with a bowl of ice cream, with yogurt and fruit at breakfast or tossed in a green salad with goat cheese and fresh berries.
1 cup pecan halves
2 tbsp granulated sugar
1 tbsp water
pinch salt
LINE a baking sheet with parchment. Toast pecans in a medium frying pan over medium until fragrant, about 7 min, stirring often. Transfer to a plate. Wipe out frying pan and add sugar, water and salt.
COOK over medium until sugar is dissolved and mixture is bubbling. Add pecans and cook over medium-low, stirring constantly, until pecans are coated with a crystallized layer of sugar, 3 to 5 min. Transfer to prepared pan and spread to cool.
Calories 55, Protein 1g, Carbohydrates 3g, Fat 5g, Fibre 1g.
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