Yes! Caramelized pecans

Anyone who wants to eat incredibly delicious Israeli food goes to NENI. You can do that in Berlin and Vienna, among other places, but soon also right here in Amsterdam. And if that’s still too far away for you, you can already recreate the recipes at home with their first cookbook: NENI’s Tel Aviv. These caramelized pecans are a fantastic topping for your dessert. But let’s be honest; they’re just as delicious on their own.

Haya’s tips: the nuts become browner as they cool, so during frying they should still be slightly lighter than shown in the photo. They will keep for 3 to 4 weeks in an airtight container. The nuts taste particularly good with date pudding – but I also love snacking on them without anything else.

Method

1. Crush the cardamom with a mortar and pestle. Then boil it with the sugar, cinnamon stick, anise and 625 ml water in a pan. Add the pecans as well and let everything boil for 45 min., stirring regularly (the nuts should always be covered with syrup).

2. Drain the nuts and leave them to drip in a colander.

3. Pour plenty of rapeseed oil into a deep pan and heat it to 180 °C (check this with a kitchen thermometer). Fry the nuts in batches for 2 to 3 min. each time, until brown but not burnt.

4. Lift the nuts out of the oil with a slotted spoon and let them cool completely on a baking tray (without baking paper).

Title: Neni’s Tel Aviv
Author: Neni
Publisher: Terra
Price: €29.99