I learned how to make caramelized nuts when I took a professional Petits Pours class at Lenôtre in France. The original recipe was for hazelnuts, but I have adapted it for pecans. Actually, the recipe works for any kind of nuts. I've also made caramelized walnuts. It's just a good basic recipe to have in your repertoire. The photo you see above shows the Caramelized Pecans garnishing my Creamy Pumpkin Pie, along with Red Wine Poached Cranberries and Candied Kumquats.