Is anything simpler than tossing pecans with sugar, cream, and vanilla and then baking them to perfection? Nah.
Terri Wuerthner is an award-winning food writer with a passion for Cajun and Creole cuisine. Her work has appeared in Bon Appétit, Gastronomica, and the Washington Post. She’s also the co-author of Food for Life and author of In a Cajun Kitchen. She lives in Sonoma County, CA.