Six years ago: Swiss Chard and Sweet Potato Gratin Three years ago: Spinach Salad with Warm Bacon Vinaigretteįive years ago: Sweet Potatoes with Pecans and Goat Cheese
Two years ago: Cranberry Orange Breakfast Buns If I’m going to make pecan pie just once a year, this is the only way I’ll do it. These three things will send your pecan pie game into the stratosphere, into the otherwordly realm. But then I made pecan pie both ways and the one with golden syrup, dark brown sugar and deeply toasted nuts was not even on the same level, it doesn’t even feel fair to compare them. There’s no excuse for taking so long, I just figured most people were happy with the way they already made it and didn’t need my help, especially when help came in the form of an ingredient that must be tracked down. Thus, here is the pecan pie recipe I’ve been promising you for most of the decade this site has been around. I mean, if we are going to eat something that’s largely comprised of sugar, wouldn’t we rather that sugar taste like something? And this is why when it comes to pecan pie, there’s a whole extra dynamic of deeply toasted, luxurious flavor that can be instantly tasted by using golden syrup instead of corn. What does bother me about it however is that it’s just plain bland - it tastes like sweet nothingness, and while I can shrug this off in small quantities, in larger amounts, it’s particularly a bummer. It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.) so it’s hard to get up in arms over a glug of it in a recipe that yields a few dozen tiny items one might eat one or two a day of a few times a year. I realize this is an unpopular opinion and that you might even revoke my internet food ranting license for saying this, but I’m not particularly bothered by corn syrup in recipes.
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