Candied Pecans

2 T salted butter

3 c pecan halves

1/2 c light brown sugar

1/2 tsp cinnamon

3/4 tsp sea salt

1/4 c water

1 tsp vanilla

Preheat your oven to 350⁰. Line a baking sheet with parchment paper and set aside.

In a large skillet, melt the butter over medium heat. Add in the pecans and stir continuously for 3 minutes, until the pecans are lightly toasted. 

Add in the brown sugar, and stir for an additional 2 minutes, until the sugar is melted.

Stir in the cinnamon and salt, then add the water.

Cook, while stirring continuously, until the water is evaporated, about 1-2 minutes.

Add in the vanilla and stir until combined. 

Remove the nuts from the heat and spread them evenly on the baking sheet.

Bake for 5-7 minutes, until the candied pecans are fragrant and lightly crisp.

Remove the nuts from oven and allow to cool completely on the baking sheet.

Yummy on Strawberry Spinach Salad

Fruit Pizza

1 batch of sugar cookie dough

Cream cheese frosting (below)

Strawberries 

Kiwi

Blueberries 

Oranges

Grapes 

Raspberries

1 T Apricot jam

2 T Honey

Mint leaves, optional

Sugar Cookie Dough:

3/4 cup butter, softened

1 1/3 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp vanilla

2 1/4 cups flour

1/4 cup cornstarch

1 tsp baking soda

1/4 tsp salt

Cream Cheese frosting:

1 cup butter, softened

8 ounces cream cheese, cold

3 tspn lemon juice

2 tspn vanilla

5 cups pwd sugar

Preheat oven to 350⁰. Press dough in pizza pan.

Bake 15-20 minutes. Should  be set but not brown. Allow to cool completely.

Top with cream cheese frosting. You may not need all of the frosting. Design fruit as desired. Brush fruit with Apricot & honey glaze. Serve in wedges.