125 ml (1/2 cup) brown sugar

15 ml (1 tbsp) water

250 ml (1 cup) pecan halves, lightly toasted

In a saucepan, bring the brown sugar and water to a boil. Add the pecans and stir constantly with a wooden spoon until the sugar becomes grainy and coats the nuts.

Spread on parchment paper and let cool completely. Delicious as is or as a topping for the Pumpkin Cake (see recipe).

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