CANDIED PECANS

1. Preheat the oven to 350°f / 180°c. Spread the pecan halves out on a baking sheet, and toast for 8-10 minutes or until golden brown (you can snap one open to check they are toasted throughout). Leave to cool.
2. Line a small baking sheet with a silicone baking mat or some parchment paper. In a medium saucepan over medium heat, combine the sugar, butter, and salt.
3. Add the toasted pecan halves and cook, stirring frequently and adjusting the heat as necessary, until the sugar has melted and the nuts are evenly coated in the sugar mixture. Tip out onto the prepared baking sheet and spread the nuts out with a spatula so they aren’t clumped together.
4. Leave to cool, then break up any lumps and coarsely chop

BUTTER PECAN NO CHURN ICE CREAM

1. To make the no-churn ice cream base, combine the condensed milk, heavy cream and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until stiff peaks form, then remove the bowl from the mixer and add the chopped candied pecans and incorporate with a spatula.
2. Transfer the ice cream base into a 9”x5” loaf pan, smooth off, and place a piece of wax paper or plastic wrap directly against the surface of the ice cream.
3. Freeze overnight or until completely frozen, minimum 6 hours
4. Store leftovers well covered in the freezer for up to a week.