You'll need:2 Cups chopped raw pecan pieces (buy in bulk - I got mine at Whole Foods for about $4)
1/2 Cup brown sugar
1 1/2 Tbsp Balsamic Vinegar
2 Tbsp Coconut Oil
Heat your cast iron pan over medium heat while you're gathering your ingredients. Add the raw pecans first, and roast for a few minutes until fragrant. Sprinkle the brown sugar on evenly, then pour on the oil and vinegar. Stir until the nuts look nice and coated, and cook for about 3-4 minutes, stirring occasionally. Pour these onto a sheet of parchment or wax paper, and separate them out into a thin layer to dry.
Now you've got yourself the perfect topping for both salads AND ice cream, the essential meals of summer!
This weekend I'm hoping to go see Frances Ha, plant some peppers in the garden, go swimming at Barton Springs, and take the dogs to Red Bud Isle (if I can wake up early enough to get parking).
Daily Dog - ANGELA LANSBURY