Pecan Pie Glaze
- 80g (~3/4 cup) chopped pecans
- 57g (4 tablespoons) unsalted butter, melted
- 53g (~1/4 cup) granulated sugar
- 3 tablespoons light corn syrup
- Pre-heat oven to 300 degrees; line a baking sheet with tin foil and spread the pecans out on pan
- Toast pecans in oven for about 7 minutes, being careful not to burn; set aside
- In a medium bowl, whisk together remaining ingredients; stir in pecans and pour over pumpkin cake
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/pumpkin-cake-with-pecan-pie-glaze/
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