- 1/4 cup honey
- 1/4 cup sour cream
- 2 tablespoons chopped pecans
- In a bowl, combine honey and sour cream until smooth. Add pecans; stir. Serve over waffles or pancakes. Yield: 2/3 cup.
Originally published as Honey Nut Topping in Cookin' Up Country Breakfasts Cookbook 1994, p43
Reviews for Honey Nut Topping
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review