Sugar Glazed Nuts

These are the candied pecans I used for a garnish on the Pumpkin Chiffon Pie. They are delicious, but be aware that the recipe is right when it describes the crust of sugar as "fine", it is a very thin layer.

The next time I make these, I may experiment with reducing the quantity of water in the syrup, to see if the thickness of the sugar layer can be controlled by the water content of the syrup.

I use them for salads as well as dessert garnishes.