A number of years ago I came up with this topping for — well, just about anything that likes a praline topping. But I first used it to top a plain pumpkin cheesecake that I bought at Trader Joe’s and took to our gourmet group for my contribution. When one of our friends called down the table for the recipe, I had to confess. It’s excellent on sweet potatoes or brownies or bread pudding, even oatmeal.
3/4 cup packed golden brown sugar
4-1/2 Tbsp. unsalted butter
1 -1/4 cups coarsely chopped pecans
1/4 tsp. salt
Preheat oven 325 degrees. Line a cookie sheet with foil.
Stir sugar and butter in a heavy sauce pan till it boils. Continue to boil one minute — NOT stirring. Add pecans and salt. Spread on foil and bake 8 minutes — till bubbling heavily.
Remove, cool and separate.