Author Notes
Making this recipes is like bottling pecan essence. If you can’t get your hands on Louisiana pecans, use whatever you can find. Just know that there will be a difference in flavor when using grocery store pecans rather than fresh, local ones.
If you don't like the idea of tossing the leftover strained pecan meal, you can put it to use. I add some of the damp meal to cornbread batter, pancake batter, or biscuit dough. It’s also good stirred into yogurt or oatmeal or added to a vanilla ice cream base for an easy pecan ice cream. —amber wilson | for the love of the south
Ingredients
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1 cup
halved Louisiana pecans
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2 tablespoons
local honey
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1 pinch
kosher salt
Directions
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Place the pecans in a bowl and cover with 2 inches of water. Let them stand for at least 12 hours (the longer the pecans soak, the creamier and smoother the milk will be).
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Drain the pecans and discard the soaking liquid. Place them in a blender with honey and salt, then add 4 cups of hot, filtered water. Blend on low speed, increasing to high for the last 2 minutes.
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Strain the pecan milk through a tea towel or a fine-mesh sieve into a medium-sized bowl, pressing down on the solids.
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At this point, adjust the sweetness and saltiness of the milk to taste. Enjoy!
Southern storyteller, freelance photographer, and recipe developer. Author of the Southern memoir-style food blog, For the Love of the South. Bringing Southern memories to the table.
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