Cinnamon Sugar and Toasted Pecans
- 1 stick (1/2 cup) salted butter, melted
- 1 tablespoon Saigon cinnamon
- 1 tablespoon firmly packed brown sugar
- 1 ½ cups finely chopped and toasted pecans
Stir cinnamon and sugar into melted butter. (Add a little more cinnamon if desired for stronger cinnamon flavor). Brush immediately over corn on the cob, then sprinkle with toasted pecans. Or, you can harden the mixture by refrigerating. Makes 6-8 servings.
Recipe by culinary dietitian Kim Galeaz, RDN CD