Carrot cake ice cream
Carrot cake ice cream
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus chilling and freezing time | Makes 1 quart
1 cup pecan halves 1 tablespoon butter, melted 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons dark brown sugar 1/8 teaspoon salt

Step 1 Heat the oven to 350 degrees. Toss the pecans with the butter.

Step 2 In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.

Step 3Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.

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