2. Heat skillet to 250-300°
Butter each cut side of the croissant
Melt 2-3 TBS butter in skillet.
Place 1-2 TBS brown sugar on each split croissant half and quickly put face down into skillet.
Move croissants around the skillet with spatula to prevent burning- you are looking for a frankly caramelized cut side of the croissant.
Remove croissants from skillet and keep warm in toaster over or warming plate
Add 1 stick butter to warmed skillet. Stir up bits of caramelized sugar.
Add ½ cup brown sugar and mandarin sections
Move mandarin pieces around in butter and brown sugar as it becomes a “sauce” to coat thoroughly.
11. Put a generous spoonful of glazed mandarins on each croissant half and serve
Put a generous spoonful of glazed mandarins on each croissant half and serve