4 strawberries, sliced
1 tbs. granulated sugar
1 cup pecan halves
¼ cup dark brown sugar, packed
1 tbs. earth balance buttery spread or butter
2 tbs. strawberry syrup made from the strawberries and sugar
1 large lime
sea salt, medium coarse
In a bowl add strawberries and granulated sugar. Mash strawberries and stir until sugar is dissolved. Cover and set aside for 10-15 minutes or longer if you can. The longer the sugar and strawberries merry, the more strawberry infused the syrup will be.
Pecans: In a pan add the pecans and toast over medium heat, stirring constantly until lighty toasted (approx. 5 minutes). Remove from heat and set aside.
Line a cookie sheet with parchment paper and set aside.
Candy: In a medium size pot add brown sugar, strawberry syrup, and butter. Melt over medium heat stirring to combine. Once liquid starts to bubble add pecans and continue to stir for about 5 minutes or until liquid has cooked off. Remove from heat and pour pecans onto parchment paper lined cookie sheet. Spread apart and separate as many pecans as you can. Sprinkle with lime zest and sea salt. Allow to fully cool 15 minutes or so.