Pecan Liqueur - Home Made

I came across a recipe for pecan liqueur recently which really had me intrigued.  I had never heard of it before, but apparently you can buy it readily in the US.  It mentioned using pecan extract which was also new to me.  So I hunted up a recipe for the extract, which I may try making down the track.  But you can also use chopped pecans to make the liqueur.  How could I not give it a go?

Mr P. and I headed off to the Greek nut shop across the river in West End, home to the rather rich and also the hippie, greenie chai latte-drinking types.  West End is also the home of many a Greek migrant who brought a taste for exotic foods with them. Thankfully there are still a few of their wonderful and mysterious delis, stuffed full of exotic goodies, unruly crowds, complete chaos when it comes to actually buying anything, and sheer delight in the mad food world they inhabit.  Long may they last.

I came across a few different recipes for this liqueur, all of which involved copious amounts of rum, brandy or vodka, lots of pecans and various other flavourings.  I decided on this one, as it sounds so delicious.  It was posted by Barbara Lentz, on the Just a Pinch Recipe Club website.  I've halved it as it makes 4½ cups in the original!


ingredients:


195g. (1 cup) dark brown sugar, firmly packed

110g. (1/2 cup) white sugar or caster sugar 

310 mLs (1¼ cups) water

250g. pecans, toasted and chopped into small pieces

2 vanilla beans, split down the middle length-wise

500 mLs vodka 


Method:


Place the 2 sugars and the water into a medium saucepan over medium-low heat

Stir, bringing to the boil

Reduce heat to low and simmer for 5 minutes

Put the vanilla beans and chopped, toasted pecan pieces into a large jar 

Pour the hot syrup mixture into the jar and let it cool

Now add the vodka

Store the sealed jar in a dark place for 2 weeks

Make sure you give it a darn good shaking every day

Strain it well; you may need to do this 2 or 3 times

Drink!



Notes:


I wanted it slightly less sweet, so I used coconut blossom sugar instead of white sugar

Toast the nuts at 160C for about 10-12 minutes till you can smell the toastiness

You will need a jar that holds about a litre

Strain it through muslin or a very clean Chux cleaning cloth

Serve over ice, or as a mixer

ingredients gathered in the glorious autumn sun   

stirring the sugars and water till boiling, then reducing for 5 minutes  

chop your nuts after roasting 

pour in the syrup

pour in the vodka

store in a dark place for 2 weeks, shaking each day 

So folks, I will let you know how it goes in a couple of weeks.  I will add a Part 2 the pecan liqueur sequel once completed:=)

my pecan doodle