Ingredients

　　1/2 cup sugar

　　1/4 cup water

　　1 cup coarsely chopped pecans (4 ounces)

　　Line a rimmed baking sheet with a nonstick baking mat. Heat sugar and the water to a simmer in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, gently swirling pan occasionally, until mixture is light amber. Remove from heat. Stir in pecans with a wooden spoon to coat completely. Immediately remove pecans from caramel; spread in a single layer on prepared baking sheet. Let cool completely before using or storing; break into small pieces, if necessary.

　　Martha Stewart's Cupcakes