Gastronomixs

Confit of pecans in maple syrup and whisky

In this recipe, the pecans are first heated slowly (confit) in maple syrup and whisky, and then deep-fried quickly in oil. This encases the nuts in a wonderfully crispy sugar coating with a unique flavour.

Confit of pecans in maple syrup and whisky

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Ingredients

60

g

pecans

225

g

sugar

200

g

water

100

g

whisky

450

g

maple syrup

Preparation method

  • Heat the sugar, water, whisky and maple syrup in a pan until the ingredients are thoroughly dissolved.
  • Put the pecans in a small pan and pour enough syrup over to just cover.
  • Bring to the boil, then remove from heat immediately and skim well.
  • Repeat these steps two more times, leaving the nuts to stand in the syrup after the last time. Let steep 24 hours at room temperature.
  • Remove the nuts from the syrup and fry until the outside is evenly browned and crispy. This happens quickly, so take care not to burn them.
  • Let dry on paper towels, and lightly season with salt immediately.

Serving suggestions

  • As a snack with an aperitif.
  • As part of a cold stater, e.g. in a salad with pancetta and rocket.
  • As part of a dessert, e.g. to go with a cheesecake.

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