These addictive toffee pecan nuts can be used to top a decadent hummingbird cake, or eaten on their own as a sweet and crunchy treat.
- 1 cup raw sugar
- ½ cup water
- 1 cup pecans
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare an oven tray, lined with baking paper.
Combine the raw sugar and water in a small saucepan and dissolve the sugar over a medium heat. Once dissolved bring to a rapid simmer and cook until sugar has caramelized to a deep golden colour. Remove from the heat.
Using a skewer dip each pecan into the toffee and drain. Carefully place onto the lined tray and allow to set. Use as required.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.