Do you have to use raw pecans in this recipe?
you're cooking the pecans during the recipe, so using roasted pecans would leave them too dry by the end of the recipe. but you can probably used pre-roasted pecans and toss them in about a minute before you pull the rest out of the oven, so the pecans just warm up a bit but don't dry out.
Kristen is the Executive Editor of Food52
Thanks CatalunaLilith -- good call, I agree.
Or, if you're asking if you must use pecans at all, you don't. You can substitute pretty much any other raw nut (raw for the reasons mentioned above), or you can increase the amount of seeds and coconut.
The answer is tamarind.
Ottolenghi's secret ingredient.
Shop our Father's Day collection.
Live la vie en rose.
Take these foods to go.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.