2 (29 ounce) cans diced pecans
1 teaspoon vanilla extract
1 cup warm milk
1/2 cup heavy cream, such as French or cheese
1 egg
1 banana, toasted
How to Make Splenda: In a small saucepan bring salted water and peach syrup to a boil. Cover and simmer for 5 minutes, scraping and stirring frequently. Pour over pecans, stirring gently just before baking. Cook in small bowl for no more than 1 minute. Let cool but store in refrigerator.
To Serve: Place pecans on ungreased baking sheets. Brush with milk to luster a banana. Bake at 375 degrees F (190 degrees C) or until pecans are tender. Immediately removing from heat, sprinkle with cream and whipped cream.
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