Maple Pecan Dukkah - Recipe #1

Maple Syrup Toasted Pecans form the base of this sweet dukkah, a blend of nuts, seeds & spices.

Maple Pecan Dukkah

• 200g Pecans

• Grated Zest of an Orange

• 2 Tablespoons Maple Syrup

• 1/2 Teaspoon Maldon Sea Salt

• 50g Sunflower Seeds

• 1 Teaspoon Crushed Caraway Seeds

• 1 Tablespoon Ground Cinnamon

• 1 Tablespoon Golden Linseeds

• 1 Tablespoon Sesame Seeds

• 1 Tablespoon Chia Seeds

Preheat your oven to 170c (150 fan)

Line a baking tray with non stick parchment or silicone, pour out your pecans & add the maple syrup, salt & orange zest - mix well together and pop in the centre of your oven to roast for 10 minutes. If after this time the pecans have taken on a darker colour & the syrup is bubbling lightly, remove from the oven - return for a couple more minutes if not.

Once the pecans are out of the oven you need to move quickly before the syrup hardens - pour the baking tray contents into a food processor and leave to cool. Once cool add the sunflower seeds and blitz the mixture in short bursts until your pecans have broken down into a multi sized crumb - you don’t want to blitz them too long as you will get a fine dust, we are aiming for a variable size with some bits as big as 3-4mm while others will be much smaller - it is this variety we want as it makes the eating more interesting.

Pour into a Tupperware or jar and add all the other ingredients, mix together well - this is easily achieved by popping on the lid and giving everything a good shake. Keep for 3 months in a cool dark cupboard.

Maple Pecan Dukkah is a fabulous way of upping the variable elements in your diet, bursting as it is with nuts & seeds. As this is peak citrus season too it is an excellent time to make yourself a batch - I am using blood oranges at the moment, my absolute favourites.

Ways to use your Maple Pecan Dukkah:

Sprinkled on porridge, yoghurt, fruit, pancakes…

Added to the

crumble mixture for a fruit crumble

Added to shortbread before baking

Sprinkled onto the cream cheese frosting on carrot cake

Eaten with a spoon out of the jar!