Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
8 servings, 1-1/4 cups (300 mL) each
Read MoreRead Less
Tap or click steps to mark as complete
Cook 1/2 cup coarsely chopped pecans or walnuts and 1/4 cup sugar in skillet on medium heat until sugar is melted and nuts are evenly coated, stirring frequently. Spread onto sheet of foil; cool. Sprinkle over salad just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made this for a pool party pot luck lunch. Everyone enjoyed it.
Used hearts of romaine and very thinly sliced Vidalia onion.
I made it for a bbq party and it was a hit. Make sure you add the candied pecans:)