Pecan Topping

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Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


  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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