okay so i made these yesterday but ate them all before i managed to take a picture. so here, enjoy this stock photo of a pecan that’s been put through a sketch filter. #dealwithit
hope y’all had a crackin’ holiday! i did ethiopian food for christmas and it was awesome. but, i made way too much food and had to freeze or throw out loads of leftovers. oh well.
among other things my mum gave me a bag of pecans for christmas, because pecans are wicked expensive over here. i used half the bag to make berbere-spiced pecans, which were crack, and then yesterday i got inspired by the maple syrup my brother gave me (thank you!!) and the bag of hikari miso from the east asian grocer in our fridge.
these pecans are great in salads or just eaten fresh out of the oven, on your own, hiding them from your kids.
200-250g pecan halves
1Tbsp miso paste
1Tbsp maple syrup
line a tray with baking paper, and spread the pecans over it in an even layer. bake in the oven at 180C until slightly browned and fragrant, about 5-10mins.
meanwhile, mix the miso paste and maple syrup together in a large bowl. you can even add wasabi paste if you want a bit of kick! when you take the pecans out of the oven, tip them all into the bowl and mix well to coat.
spread the pecans back out on the tray, and put back in the oven at 160C for another 5-10mins until they are darker in colour but not burnt. then take them out and try not to burn your fingers and tongue as you stand in front of the cooker eating them all.