Crunchy Toffee Covered Pecans

• Baking & Spices

  • 1 tbsp Salt
  • 1 7/8 cups Sugar

• Nuts & Seeds

  • 3 1/2 cups Pecan, halves

• Other

  • 1/2 pound plus 2 tablespoons - Unsalted Butter (2-1/4 sticks

Found on lauriebakkeskitchen.com

Ingredients

• 1/2 pound plus 2 tablespoons - Unsalted Butter (2-1/4 sticks)
• 1-3/4 cups plus 2 tablespoons - Sugar
• 1 Tablespoon - Salt
• 3-1/2 cups - Pecan Halves

Directions

• Line a baking sheet with parchment paper. Place the butter in a small saucepan over medium-low heat and cook until melted. Add the sugar and salt and stir briskly until the mixture comes together. Add the nuts and cook, stirring the nuts evenly and constantly, until the sugar caramelizes and coats the nuts - about 5 to 10 minutes. When the sugar has turned a beautiful oak brown, carefully pour the hot mass onto the prepared sheet and quickly separate the nuts with forks and tongs. When the nuts have cooled completely, transfer to an airtight container and store for 3 to 5 days or freeze up to 2 to 3 weeks. Chef Tip: Making these takes time and effort but it is well worth it. This recipe makes an ample amount and with the time invested, I think it is best to make a large quantity and keep some in the freezer.