Pecan Topping

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Preparation info

  • About

    1 cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ⅔ cup brown sugar
  • 3 tablespoons melted butter
  • 1 tablespoon heavy cream
  • ⅛ teaspoon salt
  • ½ cup chopped pecans

Method

  1. Mix topping ingredients and spread on top of a baked and cooled pie or cake. Decorate with pecan halves if desired.

  2. Broil, three inches from the source of heat with the heat turned low, until the surface bubbles. Watch carefully to make sure top does not burn.

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