This week I am making Butter Pecan Ice Cream. It's a classic, right? The process obviously requires pecans, so I've decided to caramelize mine for extra crunch. Plus, now I have some deliciously addicting pecans coated in buttery sugar sitting around for snacking. Ain't nothin' wrong with that.
Caramelizing pecans is as easy as can be. All you need is some toasted pecans - I broke mine into pieces - sugar, butter and a pinch of salt.
-1/4 tsp. salt
-2.5 T salted butter
1. In a large pot, heat sugar, water and salt, stirring with a wooden spatula until the mixture has reached 110 F. This is also known as the "thread stage" so it is easily tested by sight if you don't have a thermometer.
2. Add the pecan pieces and stir constantly. Add butter when the sugar begins to turn color. Pour pecans onto a parchment lined baking sheet when the nuts are coated and the sugar is light brown. Use two forks to separate the individual pieces.
Butter Pecan Ice Cream Recipe coming soon...