- 1 cup unsalted pecan halves
- 1 Tbsp butter
- 1/3 cup sugar
Preheat oven to 350°.
Spread the pecans on a baking sheet and toast them for 5 minutes.
Meanwhile melt the butter and pour into a medium sized heat proof bowl. Toss the hot nuts in the butter, then toss with the sugar. Spread on the baking tray to cool, once cool pack up in a freezer bag till trail time.
Will keep for up to two weeks, do not carry in heat waves due to the butter.