Pour in the sugar and water and wait, stirring, until the liquid begins to simmer.
50 g Raw cane sugar, 50 ml Water
TIP: Even if it takes a little longer, please heat gently. If the whole thing gets too hot, it can easily burn.
Pour in pecans and wait until water evaporates, stirring constantly.
100 g Pecans
Once the liquid becomes creamy and the nuts are completely caramelized, remove heat and let cool, preferably on a permanent baking mat and heatproof plate.
Keeps several days uncovered at room temperature (until they are all eaten away).