Crunchy dessert topping

Crunchy dessert topping


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Sprinkle this pecan topping on a scoop of ice cream or yoghurt to add sweetness and texture.

Janet Mitchell

Serves: 16 

  • 1/2 cup firmly packed dark brown sugar
  • 2 teaspoons lemon juice
  • 1½ cups toasted wheatgerm
  • 3 teaspoons vegetable oil
  • ¼ cup chopped pecans

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Combine the brown sugar and lemon juice in a large frying pan. Cook over low heat, stirring frequently, for 2 minutes or until the sugar has melted. Stir in the wheatgerm and oil and cook, stirring frequently, for 9 minutes or until richly browned.
  2. Stir in the pecans and cook for 1 minute. Cool the mixture to room temperature and transfer to an airtight container. You can store the topping at room temperature for up to 3 days, or freeze for longer storage.


Wholemeal flour contains the grain's bran and its germ, too. The germ is rich in protein, vitamin E and B vitamins, while wheat bran is packed with fibre.

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