Words & Brush Recipe Corner: Pecan Squares

Pecan Squares

By Henny Schor, Jerusalem Post, October 16, 2024

https://www.jpost.com/food-recipes/article-824072

Pecan Squares (photo credit: HENNY SHOR)

I have fond childhood memories of sitting in the cool sukkah with my father, snacking on these sweet and crunchy pecan squares that my mother would make. I absolutely love the taste of pecans, and these squares take that love to a whole new level! Since I prefer not to use margarine, I opt for coconut-based vegan butter or coconut oil instead. While these squares do require some effort, you will taste the love in every bite. (See below for gluten-free option.)

Yields a 21 cm. x 31 cm. pan (9” x 13”).

Ingredients: 

• 3 cups (350 gr.) chopped and roasted pecans

Crust: 

• 1½ cups flour (Gluten -free option: Replace the flour with 1 cup almond flour and 1/2 cup gluten-free flour)
• 2 Tbsp. sugar
• ½ tsp. salt
• 1 egg
• 1/2 stick margarine (or 1/4 cup coconut oil)

For carmelizing:

• 1 cup light brown sugar
• 3 or 4 Tbsp. honey
• 4 Tbsp. sugar
• 3 tsp. vanilla
• 4 Tbsp. non-dairy milk
• 1/4 cup margarine or coconut oil 

Directions: 

Preheat your oven to 170°C (350°F). Line a large baking sheet with parchment paper, spread out the pecans, and place in the oven for 6 minutes Check on them, gently shake the pan to turn the pecans, then roast for another 2 minutes. Remove from the oven and set aside to cool. 

In a mixing bowl, combine well all the crust ingredients. Press the mixture evenly into the bottom of a greased 23 x 33 cm. (9” x 13”) pan and bake for 10 minutes or until golden brown, then remove from the oven and set aside.

Once the pecans have cooled, place them in a Ziplock bag, removing the air before sealing, and use a rolling pin or an empty wine bottle to roll over the pecans and break them into small pieces, being careful not to grind them too finely – they should remain chunky.

In a pot over low heat, melt the margarine (or coconut oil) with the sugars and honey, allowing it to simmer for 5 to 6 minutes, stirring occasionally. Turn off the heat and add the non-dairy milk and vanilla extract, mixing well. Stir in the crushed pecans.

Spread the caramelized pecans evenly over the crust and bake for 15-18 minutes. Allow to cool for 5 to 10 minutes, then cut into squares. Don’t let it cool completely before cutting, as it will harden after cooling. Store in the fridge or freezer until serving.

ENJOY !

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