Cook the Topping for Pumpkin Cheesecake

Video Transcript

"Hi, I'm Jennifer Cail and on behalf of Expert Village, I'm going to show you how to make this delicious spicy pumpkin cheesecake. After the pecans are chopped, we're gonna melt two tablespoons butter over medium-high heat. As soon as that butter is melted, we're gonna put all the pecans in here, making to stir them so they get evenly coated with the butter. Just scrape this from the cutting board. If you have a little cutting board, it works quite nicely for scraping things in a smaller pot. Big cutting boards work nicely too but this one certainly has its advantages. We're gonna stir the pecans and make sure they are coated in the butter. See the butter is foaming up from the heat. And then we're going to sprinkle two tablespoons of sugar over the pecans. And we need that sugar in order to make the caramel. And we're going to stir kind of constantly while it cooks. You don't want the sugar to burn. And you also don't want to worry about them sticking. You shouldn't have too much problem with that. You also want to make sure you don't get any lumps of sugar. You want to try to get all the pecans coated with sugar and butter. Nice caramel brown. The nuts have been toasted. If you were over here with me, you can smell the lovely scent of the toasted nuts. Now we're going to put it onto a plate. I'm just going to pour it right out of the pan. Make sure you get all of that good sugar out; it's going to be the caramel. You kind of spread it around a bit once you get it on the plate. You're gonna want to break this up into smaller pieces, so you want to get a nice spread out nuts so that you don't have any huge chunks that you can't break up."