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.
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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.