Hmm, pecan candies are delicious. This was an idea from AVI executive chef, Nicole. I like to use them in my Spinach Salad with Strawberry Balsamic Vinegarette Dressing recipe. Enjoy it.

Ingredients:

3 cups Pecans

1 cup Butter

1 cup Brown Sugar

1 tbs Cinnamon

1tbs Cayenne Pepper

3 Eggs

1 dash Worcestershire sauce

Preparation:

Melt the butter with the brown sugar in a skillet.

Add the cinnamon, cayenne pepper, and worcestershire sauce to the butter.

Stir it very well and turn off the heat.

Let the mix cool down, but keep on stiring.

Beat the eggs and add it to the mix.

Mix it all very well and add the pecans.

Spray the sheet pan with PAM or coat the sheet pan with butter.

Spread the mix in a sheet pan. Press it down and make it a even layer.

Bake at 375F for  10/15  minutes or until brown.

Let it cool down.

Separate the pecans.

You can store the pecan candy in a ziplock bag or in a container. They can stay in the refrigerator for 2 – 3 weeks.

Enjoy it

Buon Appetito!