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The Unpredictably Perfect Vegan Chocolate Pecan Praline

8 Oct

This post is for days when an exact recipe won’t do, when you don’t feel like being predictable, and when you want to play in the kitchen.

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I haven’t eaten Praline Pecans in years. I have cooked them before but with egg whites and butter. I’ve also wanted to buy them many times since turning Vegan (8 years now!) but the ingredients invariably list butter, egg, cream, and/or corn syrup, and I’d put the package back on the shelf.  I decided it was time to make my own Vegan version using better ingredients.

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The Unpredictably Perfect Vegan Chocolate Pecan Praline

I brought out:

  • 16 oz pecans

I lay them flat on a prepared cookie sheet (with a Silpat mat) and toasted them slightly for 5 – 7 minutes at 350F. Then, I poured them in a big bowl and added:

  • 2 Tbsp grapeseed oil

I stirred well to coat evenly, then added:

  • enough maple syrup to slightly coat the pecans (I added around 4 Tbsp, but start with 2 Tbsp and keep adding by Tbsp until you think you have added enough)

I stirred again to coat the pecans evenly, then added:

  • Sucanat, to taste (I added around 1/2 c, but start with 1/4 c and keep adding by tablespoonful until it is just sweet enough)
  • sea salt, to taste (I added around 2 tsp, but keep tasting as you add by the 1/4 tsp)

I stirred to incorporate well. You want to make sure the sugar is sticking to the pecans. If not, you need more maple syrup. Now for the chocolate.*  I added to the bowl:

  • half a bag of Vegan semi-sweet chocolate chips (around 5 oz, but add whatever amount you want)

I stirred one last time to incorporate everything. Taste. Is it sweet enough? Is it just salty enough? Then, I poured it out on the prepared baking sheet, making sure it was in one layer, and baked at 350F for 10 to 15 minutes until fragrant, toasted, and the chocolate chips slightly melted. I took it out of the oven and allowed it to cool. Place in the refrigerator if you can’t wait.

*NOTE: at this stage, you can bake the pecans without the added chocolate chips. After baking, you can then drizzle melted chocolate in fancy patterns over the cooled pecans. The result will be even prettier Pralines but the thought of more washing up put me off this step. It probably would have been worth it though.

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When cooled, dig in. WOW. This was delicious!

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I’ve been nibbling on these Chocolate Pecan Pralines since yesterday. I left a plate out for my husband to try and he finished them off too. I love it when he enjoys my food!

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Holiday Pecans

30 Nov
My cousin Ami served her father’s Christmas Butter Garlic Pecans a few years ago and it was delicious and addictive. I think I kept pestering her to make it since then because I never knew Pecans could taste so good. In the past few years, I have discovered other recipes for Pecans. Here is a Holiday Raw Pecan recipe with rosemary and cinnamon. People never guess this is raw. Enjoy!

Mix together:
¼ teaspoon cinnamon
¼ teaspoon pepper
1 teaspoon chilli powder
2 teaspoons sea salt
2 teaspoons paprika
2 teaspoons Bragg’s Amino
2 tablespoons fresh rosemary
2 tablespoons extra virgin olive oil
2 tablespoons agave syrup
2 cups pecans