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Candied Pecan Crumble Topping

Yield: Topping for one pie

Use as topping for pie, ice cream, and other deserts.

1 ½ cups coarsely chopped pecans

1 tablespoon molasses

¼ cup maple syrup

1 teaspoon arrowroot powder

As a general topping: Spread crumbled mixture on a parchment-lined baking sheet and bake in a preheated 370° oven for 15-20 minutes, until lightly browned. This may be used warm or cooled as a topping for ice cream or other desserts. If you wish to sprinkle over a frosted cake, be sure to first completely cool the crumble.

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.