Step 2

Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.

Step 5

Place pecans, brown sugar, water, butter and 1/8 teaspoon salt in a medium (9 to 10 inches) non-stick skillet.

Step 8

Place skillet over high heat and cook, stirring occasionally for about 4 minutes (most of the water will have evaporated by this time).

Step 13

Reduce heat to medium high and continue cooking, stirring constantly for additional 1 to 2 minutes, until all moisture has evaporated, pecans gets darker, glossy and begin clumping together.

Step 18

Immediately transfer nuts (scraping any remaining caramel from the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and separate them as much as possible. Sprinkle remaining 2 pinches of salt on top. Cool to room temperature.

Step 23

Break the nuts apart with your fingers. Sprinkle white granulated sugar on top and toss them to coat.

Step 27

(Skip the final step of coating in white sugar if using for salads)

Step 31

Store nuts in a container for several days