Yields: 1 1/2 cups
1 1/2 cups chopped pecans
1/4 cup firmly packed light brown sugar
2 tablespoons whipping cream
Stir together all ingredients, spread in a lightly buttered 9 inch round cake pan. Bake at 350 degrees for 20 minutes or until coating appears slightly crystallized, stirring once. Remove from oven, stir and cool. Store in an airtight container.
Praline almonds:
Substitute 1 1/2 cups chopped sliced blanched almonds for pecans. Bake at 350 degrees for 15 minutes, stirring once.
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