Here is a recipe that was sent to us by a listener. The sender had not actually made it himself, but had received this “Pecan Jam” several times from a neighbor who gave him this recipe. It sounded good – but a bit odd – to me, so I decided to make it before posting it here. I think there may be something missing in the recipe, because the result is not spreadable, but is a crumbly texture. If I cook it less time, the sugar is not melted – if I cook it longer, it will not taste “toasty” but burnt! Still, I am posting it here, because it is amazingly DELICIOUS – I am resisting eating it by spoonsful, and I don’t even have a sweet tooth! I have several ideas about how it might be used:
Cool the mixture, then beat it into softened butter for a toast spread.
Sprinkle over ice cream.
Sprinkle over waffles or pancakes.
Sprinkle over cooked carrots, sautéed in a bit of butter.
Sprinkle over bananas, roll up in a crepe and sprinkle some more on top.
Sprinkle it on French toast, the baked kind, or on pieces as they cook.
Sprinkle over breakfast oatmeal or other cereal.
Sprinkle over top of baked custard (after baking).
Sprinkle between layers of mousse in parfait glasses.
Sprinkle over cake fillings between the layers.
Fold into quick bread batters, instead of nuts.
Give in this form (or in a crock, beaten into butter) as a hostess gift.
Call me and tell me some other uses!
1 cup, granulated sugar
1 tablespoon, dark brown sugar
a pinch of salt (1/8 teaspoon)
1 tablespoon, ground ginger
1 tablespoon, cinnamon
1/2 stick (4 tablespoons) butter
1 tablespoon, apple cider vinegar (or substitute 1 tablespoon lemon juice)