- 1/2 cup sugar
- 3 tablespoons light corn syrup
- 1 cup heavy cream
- 1 cup whole shelled pecans, toasted
In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.
Recipe courtesy of Emeril Lagasse