a portion sufficient for 2 sarnies and 4 steaks
6 pecan nuts, raw
2 teaspoons dulce de leche
3 tablespoons soft, unsalted butter
1-2 teaspoons prepared horseradish paste/sauce
Pinch of salt
In This Recipe
In a pan, gently toast the pecans on low to medium heat till they darken slightly and a warm all through. Remove from heat and add 1 teaspoon dulce de leche to the nuts in the pan, stirring to ensure they are coated. Remove onto a plate or rack and allow cool down. Once cold, chop into small pieces.
In a small bowl, combine the butter, remaining teaspoon of dulce de leche, the horseradish (to taste) and then check for seasoning and balance. Season accordingly with the salt and fold in the caramelised pecans. Refrigerate till ready to use
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!