1rounded cuppacked, light brown sugardark works, too.
2/3cupheavy cream~155ml
2tbspsalted butter ~27g
1pinchsalt
1tspvanilla extract
Instructions
Prep
Break any whole pecan pieces into 3-4 pieces before measuring.
Prepare about 12x24" of parchment paper on a heat-safe surface (I do it direct on my marble counter) and keep aside.
Put all the ingredients EXCEPT vanilla into a large microwave-safe bowl (it tends to bubble up a bit!).
Cook
(Note: be mindful of your microwave and it's strength! These times are for our current microwave which isn't the strongest.)
Microwave on high, for 12-15 minutes, stirring every 2-3 minutes. It will bubble a lot!
When the mixture starts to become thicker and darker, almost a bit cake-y, and you are afraid you have overcooked it, it's good. Add the vanilla and stir. Let stand 1 minute.
Working quickly with 2 spoons, spoon a heaping tablespoon worth onto the parchment paper. Allow to cool fully before plating or storing.
Stored in an air-tight container they probably last a while but I wouldn't know. We devour (and share!) them the very same day. :-)