** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a heavy 8-inch skillet combine pecans, sugar, and margarine.
2. On the range-top, heat pecan mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.
3. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters.
4. Cool. Break clusters into small chunks. In a large mixing bowl combine cream, brown sugar, and vanilla; stir until sugar is dissolved.
5. Stir in pecan mixture and whipping cream. Pour cream mixture into a 4- to 5-quart ice cream freezer container.
6. Freeze mixture according to the manufacturer's directions, using crushed ice and rock salt.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Pecan allergies.
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