Easy listening music and chat, Friday 25th October 2024, Free Choice - all genres of music welcome
Pecan Squares
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:
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.
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| ENJOY ! |
