Pecan honey strips

Name: Pecan honey strips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 1 pack of (300 g) fresh, sweet short pastry (refrigerator shelf; e.g. from Aunt Fanny); 400 g Pecan kernels; 2 TABLESPOONS Honey; 100 g Sugar; 100 g Butter; 7-10 Tbsp Salt; 450 g white couverture; 1 cube (30 g) Coconut oil (e.g. palm oil)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

1 pack of (300 g) fresh, sweet short pastry (refrigerator shelf; e.g. from Aunt Fanny)
400 g Pecan kernels
2 TABLESPOONS Honey
100 g Sugar
100 g Butter
7-10 Tbsp Salt
450 g white couverture
1 cube (30 g) Coconut oil (e.g. palm oil)

Directions

1
Take the short pastry out of the fridge about 10 minutes before processing. Chop the nuts. Bring 4 tablespoons of water, honey, sugar, butter and 1 pinch of salt to the boil in a saucepan. Mix in the nuts, let the mixture cool down a little.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Roll out the dough with the baking paper on a baking tray. Prick the dough several times. Spread the nut mixture evenly on top, pressing lightly.
3
Bake in the hot oven on the second rack from the bottom for 15-18 minutes. Let the nut plate cool down briefly, then cut it into approx. 40 strips (each approx. 3 x 7 cm). Leave to cool completely.
4
Chop the chocolate coating and melt it with the coconut oil in a hot water bath. Dip the undersides of the nut strips into the chocolate coating with a fork, and allow to drip off. Leave to dry.