Praline Butter

1. 1

   In a heavy 6-inch skillet evenly spread out the sugar.

2. 2

   Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.

3. 3

   Carefully add pecan and 1 tbl butter or margarine.

4. 4

   Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.

5. 5

   Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.

6. 6

   Cool. Break into small clusters.

7. 7

   Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.

8. 8

   In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.

9. 9

   If not serving immediately, cover and chill.

10. 10

    Let the butter stand at room temperature for about 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.