Let me just say that it was really difficult to take an appetizing photo of these candied pecans (and almonds). This was the best of a bad lot so please don't be put off by the way the photo came out. This recipe comes to me via my sister who also gives the warning.

Candied Pecans--Beware, hard to stop eating.
From my sister who got it at the Chicago Flower & Garden Show "The Garden Gourmet" Chef's recipes sponsored by Jewel-OSHA.

• 5 oz brown sugar (just under 2/3 cup)
• 8 oz pecans (1 cup)
• 2 oz whole butter (1/2 stick)
• 1 oz corn syrup (2 tablespoons)
• pinch of salt

Directions:

• Melt butter, brown sugar and salt in a saucepan with corn syrup.
• Allow the sugar to fully dissolve.
• Remove from heat and mix in pecans so they're fully coated.
• Turn out onto a greased baking sheet and spread out so it's one layer of pecans thick. Bake at 350 degrees F for 20-30 minutes.
• Allow to cool.
It will come out of the oven all bubbly and look like kind of a mess, but it will cool to something like a thin pecan "brittle" that can be easily broken apart.

About this recipe: corn syrup, ah! Okay so I've never purchased corn syrup in my life until today. It's one of those ingredients you see on packaged foods but never in anyone's kitchen. I bought the smallest bottle but will have enough to last me to the next millennia. As an aside, I found some ice cream recipes in a book that use it so hopefully the rest won't go to waste.

The rest was pretty easy--nothing to really trip you up here. I only cooked mine for 20 minutes and the outer edges were a little burnt so I tossed a few pieces. I also added some almonds because I bought a 6 oz. bag of pecans.

The end result is not too sweet which I like. Definitely go with just pecans for this recipe. My almonds were a little burnt tasting while the pecans were just right. My sister said she tried using walnuts as well and also recommended against it. I'll be bringing these to work and also sending them with my roomie to her office so hopefully someone can give their more detailed opinion.