We nominate homemade cinnamon pecan topping, which can be used to garnish both sweet and savory foods. See our list of uses below.

You can use any nut, but pecan goes particularly well in this type of topping.

We adapted this recipe from McCormick. It makes 12 servings, 2 tablespoons each. You can make a double batch and keep it in the fridge.

Although the McCormick version uses rum flavor, feel free to substitute real rum or whiskey.

Plan ahead: You can bring a jar of topping as a house gift, or give it as holiday gifts.

Prep time is 5 minutes, cook time is 12 minutes.

RECIPE: CINNAMON PECAN TOPPING

Ingredients For 1-1/2 Cups

TOP PHOTO: Top a Brie with homemade cinnamon pecan topping Photo by Caroline Edwards from Chocolate and Carrots | McCormick.com. BOTTOM PHOTO: Turn a plain scoop of ice cream into a sundae. Photo courtesy Yummly.com.

Keep it in the fridge to pull out whenever you need it. Photo courtesy McCormick.

Preparation

1. MIX the brown sugar, cinnamon, salt and nutmeg in small bowl until blended. Set aside.

2. MELT 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast for 5 to 7 minutes or until golden brown, stirring frequently. Reduce the heat to low.

3. STIR the remaining 1 tablespoon butter, corn syrup, water, vanilla extract, rum flavor and the brown sugar mixture into the skillet. Cook, stirring until the butter is melted and the mixture is heated through.

4. REMOVE from the heat. The mixture will thicken as it cools. Serve at room temperature.