Sorghum Pecans

 

400g        cream

1g            lemon zest

100g        butter

200g        sorghum syrup

400g        sucrose

10g          salt

800g        pecans toasted for 5 turn 5 minutes, then chopped into medium pieces in the robot coupe

 

  1. Place cream and lemon zest in a small pot and bring to a boil. When the cream boils remove from heat and set aside.
  2. Place butter, sorghum, sucrose, and salt in a medium pot. Place over medium high heat and cook, whisking to dissolve sugar. Cook until the syrup reaches 150 degrees C.
  3. When the syrup reaches 150 degrees C, add the reserved cream bit by bit whisking until even.
  4. Once the sorghum sauce is smooth pass through a chinoise into a bowl and add the pecans. Stir until evenly coated and allow to cool in the bowl at room temperature, stirring occasionally to encourage even coating.
  5. Once cool pack into pint delis and store in the low boy.

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