Recipe courtesy of Emeril Lagasse
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
about 1 dozen

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons light corn syrup
  • 1 cup heavy cream
  • 1 cup whole shelled pecans, toasted

Directions

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.

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