Easiest and most addictive caramel pecans

I love this easy recipe for caramel pecans, either to add to salads or just to eat as a snack while watching TV.  Here it is!






You will need:

• A small non-stick skillet
• A wooden spatula
• chopped, shelled pecans
• approximately 3-4 Tspn sugar

Method:

1. Place the chopped and shelled pecans into the dry skillet. Do not add any oil. Turn the burner to a medium to high heat. You want to roast the nuts dry, making sure you stir periodically so they don't burn and they toast evenly.  This should only take a few minutes.

2. Once the nuts are 3/4 toasted and brown (you should be able to smell that the nuts now have a roasted scent), make sure the pan is not too hot and add the sugar and stir to coat the nuts.  If the pan starts to smoke or the it starts to smell bitter or like it is burning, immediately remove the pan from the heat and lower the flame. Return to the flame once the temperature has reduced.  The heat should easily and nicely turn the sugar into an amber caramel, it should not smoke or burn! To prevent this, turn the flame down a little, prior to adding the sugar.

At the correct temperature, the sugar should dissolve gradually once added, it should not immediately start to burn

3. Once the sugar has turned to a nice amber caramel and the nuts are roasted and coated, immediately turn off the flame and allow to cool slightly before using. Do not attempt to lick the caramel or touch the pan, the caramel is extremely hot!! I know this because I have burned my tongue before when temptation got the better of me!

4. The candied pecans can be eaten simply or used in a salad or other light meal.  I incorporated the pecans today in my lunch salad of romaine, goat's cheese, homemade beets, button mushrooms, shallots, broccoli and a balsamic vinaigrette. Please note that I am completely heavy handed with the nuts since I go berserk for them, you may want to show a little more restraint than I in your own ratio of nuts:everything else.