Add these to a salad or scatter them alongside the pickles and crackers on your cheese board or set them out before you serve your meal as an irresistible snack. In any case, they’ll bring a little fancy, a little salty, a little sweet to your table. The secret is starting with top-quality nuts. And don’t walk away while they’re on the burner; they can go from not-quite-ready to a-little-too-done in an instant.
- 3 Tbsp. butter
- 2 cups pecan halves
- 3 Tbsp. brown sugar
- 1/2 tsp. fine sea salt
- Place a silpat mat or a sheet of parchment paper on the counter to cool the pecans at the end.
- Melt butter in large cast iron skillet or frying pan. Add nuts, sugar and salt. Stir to coat nuts throughly. Keep stirring for about 3 minutes, until nuts are browned and sugar is melted.
- Spread nuts on mat or paper. Cool. Serve or store for up to a week in air-tight container.