Pecan Now

Determined knock on the door that swings open my eyes see only the tin illustrated. No hands holding a helmet or sucking away. Only the box. And in an instant it in my lap. The lid is removed, torn silk paper, and I gladly and joyfully pulling other small boxes. Some of cardboard and some tin and all of the bald man's chocolate, holiday gift.

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As a tribute to the happy days of the early 90s, I devoured in a targeted killing first the Chinese pecan candies, wrapped nougat and cocoa powder, and thinking how wise was the part of Max Brenner to spotlight the pecans Israelis love to love. The handful of surviving the onslaught candy cravings I'm chopping and white chocolates decoration adds. Try the talented voice candied pecans and maple syrup, integrate wonderfully creamy dulce de leche mousse. And most Israeli carrot salad will have extra crispy sweet.

White chocolate and candy pecans

Materials (about 20 pralines):

• 200 g white chocolate

• 4 tbsp toasted coconut chips

• 12 pecans covered nougat and cocoa

Preparation:

Melt the white chocolate, add the coconut shavings and mix.

Pour praline molds or Atarot paper and let cool slightly.

Chop the pecans and sprinkle over.

Refrigerate.

Salad of carrot and pecans

Materials (approximately 6 servings):

• 4 carrots, peeled

• 6 passionflower

• juice of 2 oranges

• 1 tbsp demerara sugar

• The handful of chopped mint

• The handful of chopped basil

• The handful of chopped pecans

Preparation:

Scrape the carrots coarsely or food processor into thin strips.

Empty the contents of passion fruit and add the carrot strips.

Add the remaining ingredients, stir and serve.

Dulce de leche mousse with candied pecans

Materials (10 servings):

Lemos de leche:

• 2 tanks (500 mL) whipping cream

• 100 g white chocolate

• 6 tablespoons buttermilk

Candied pecans;

• 1 cup pecan shell

• 2 tablespoons of natural maple

• 1 teaspoon sugar Demerara

• 1 teaspoon coconut oil

Preparation:

Evening meal prepare the mousse: Melt the white chocolate with one container of cream, mix well and refrigerate overnight.

In the morning, transfer to a food mixer. Add the second container of cream and beat together until you get a stable and smooth mousse.

Add the condensed milk and mix to remain "trails" of condensed milk in a moose.

Pour in a serving dish and refrigerate.

Prepare the pecan: Mix the pecan, maple syrup and sugar together and marinate for 30 minutes.

Preheat oven to 170 degrees and line with baking paper format.

Add the coconut oil and mix well.

Surfaces formed and bake for 15 minutes until golden. Cool.

Before serving, chop and decorate the mousse pecan candy.