Spilling the Beans.
10 May 2013
For a very short period, we had tried to make coated pecans and they didn’t turn out too bad. But due the priorities of the business and the family, we have kept some of these recipes tucked away.
Encased in a rough bark-like outer shell, pecans themselves carry a mild bitter, woody taste. Like walnuts, they probably well belong to the group of foods that you think, are strange.
Coffee. The all-time favourite beverage is associated with get-togethers, mornings, and to some others, just therapeutic. There are just so many various types of coffee profiles. From all over the world. Coffee has a different meaning to different people.
I know of someone who would need his cup of black coffee while watching the TV. That would also be his regular little enjoyment before bedtime. And somehow, that facilitates sleep. It’s amazing.
And for me, coffee lifts my spirits when the days just feel so tiring.
Coffee is a language in itself- Jackie Chan. How apt it is.
This. Coffee with pecans. I think there will be many words needed to describe them. The mild bitterness of the pecans complements the handcrafted glaze. This recipe uses a sweet and spiced base. Some perks for the sweet tooth, but we also made it friendly for those who don’t like things too sugary.
I had brought back some of these coffee-glazed pecans. Broke them into coarse pieces and sprinkled them onto a scoop of vanilla ice cream. They do just fine and deepens the flavors of the dessert. Try them too.