To make candied pecans for sprinkling in the salad, line a baking sheet with parchment paper. In a saucepan over medium heat, bring 1/2 cup sugar and 1/4 cup water to a boil and cook until light amber. Add 1 cup pecan halves, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.
Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Food Made Fast Series, “Salad”, by Brigit L. Binns (Oxmoor House, 2007).
Tip
To make candied pecans for sprinkling in the salad, line a baking sheet with parchment paper. In a saucepan over medium heaat, bring 1/2 cup sugar and 1/4 cup water to a boil and cook until light amber. Add 1 cup pecan halves, swirl the pan, then pour onto the prepared baking sheet and spread the nuts in a single layer. Let cool.