Question from R.M.
Hi Debra,
I was bored today, and, remembering the recipe I saw for sugared nuts on your Web site, decided to cook. The recipe is yummy. I used pecan halves and organic brown sugar (evaporated cane juice).
I added a step, though. I lightly toasted the nuts (until they were slightly fragrant) in a dry skillet before preparing the sugar butter mixture. I was then able to put the sugar and butter right into the hot skillet (after removing the nuts, which I added back later).
Very yummy, thoughthe result was a little more buttery than expected.
I look forward to experimenting more with this technique, and trying the Quick Sweet and Salty Nut recipe.
Thanks for being such a “green” and culinary inspiration.
