Pecan crumble is a tasty treat just right for the season
By Annie Thomas, AKT Nourish
6 tablespoons melted butter
1 cup light corn syrup
4 tablespoons molasses
2 cups sugar
3 tablespoons good bourbon
3 ounces semi sweet chocolate chips or chunks (chopped)
2 cups pecan halves
Preheat oven to 375 degrees fahrenheit
Step One: Butter a large, deep casserole (3 quart size) or earthenware dish. This recipe can be halved for a smaller casserole dish or turned into 9-inch deep dish pie when halved. As a crumble, I prefer a deep casserole rather than a shallow pie plate.
Step Two: Line the casserole dish with 2 cups of pecan halves in single layer and top with 3 oz. semi sweet chocolate.
Step Three: Add to a blender the eggs, melted butter, light corn syrup, molasses, sugar, and bourbon. Blend until just homogenized (well beaten). Do not over blend.
Step Four: Gently pour over nuts and chocolate in prepared dish and place dish on a foil-covered cookie sheet.
Step Five: Bake at 375 degrees for 40 minutes or until set. A toothpick inserted should come out clean.
If pecans are beginning to brown too quickly, cover lightly with foil.
About the Chef:
Annie Thomas is the chef/owner of AKT Nourish in historic Haymarket. Nourish is in its fifth year as one of the area’s only scratch kitchens. Before opening her first restaurant, Annie was a personal chef and art instructor. She is most thankful for her husband, four sons, her family, nine grandchildren, and her Nourish staff. The AKT Nourish staff is always available to prepare these or other recipes for holiday gatherings, whether it’s a dinner for 50 or a dish to bring to the office potluck. Call us at 703-754-6170 or email us at firstname.lastname@example.org. You may also find more information on our website www.annieskitchentable.com.