Ingredients
2 tablespoons butter
14 cup packed brown sugar
1 tablespoon corn syrup
1 12 cups pecan halves
2 cups whipping cream, whipped
1 (15 ounce) can pumpkin
sweetened whipped cream, for serving
Method
Sources
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Recipe1M+
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Measures sugar concentration for jams, syrups, fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Measures sugar concentration for jams, syrups, fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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to make the candied nuts: line a cookie sheet with foil. melt butter in a saucepan. stir in the 1/4 cup brown sugar and the corn syrup. cook, stirring until sugar dissolves, about 2 minutes. cover pan and cook one more minute. uncover and add pecans. cook, stirring constantly, 5 minutes or until nuts are a little darker. immediately pour mixture in prepared baking sheet. spread pecans in a single layer and let cool. break into pieces. for the cream:. in a large mixing bowl combine pumpkin with the rest of the ingredients except the whipped cream. when everything is well incorporated, fold in the whipped cream. spoon mixture into individual dessert bowls or into a large serving bowl. chill at least 10 minutes or up to 3 hours before serving. to serve top with whipped cream and sprinkle with candied pecans.