I wasn’t going to write another blog post before Christmas, but I had to. I blame the Chiappa sisters. This morning I discovered them on Youtube. I have recently become a bit addicted to watching cooking videos and one of the channels I subscribe to is Jamie Oliver’s Foodtube, mainly to watch my favourite greedy Italian, Gennaro Contaldo’s antics. And there they were – three rather gorgeous Welsh-Italian sisters (with the surname “Chiappa”, pronounced key-up-ah) cooking, speaking with a bit of a posh English (actually Welsh) accent but pronouncing Italian words perfectly. The recipe that they made was chilli chocolate pecans.
I fell in love with the simplicity of it right there and then. I bought all the ingredients and made the recipe the same night – gorgeously rich, sweet, salty and peppery chilli chocolate pecans. These pecans tick all the right boxes in spite of not being in the least bit Italian (though there is a tenuous link as it is a recipe by the Chiappa sisters). You can’t stop at one of them. They could make a great start to Christmas Day accompanied by a little Prosecco. Or the perfect foodie Christmas gift.
Buon Natale to each and every one of you lovely readers. I hope your day is filled with good food, good wine and lots of love.
Chilli chocolate pecans
150g shelled pecans
45g unsalted butter
1/2 teaspoon salt
1/2 teaspoon (or a bit more if you are game!) cayenne pepper
140g dark chocolate
Start by preheating the oven to 150 degrees. Then heat the butter in a non-stick frypan, until it is melted. Stir in the pepper and salt. Toss in the pecans and stir with a wooden spoon until they are well coated with the butter.
Melt the chocolate either over a double boiler or in a bowl in the microwave (about 3 minutes on high) until it is molten. Stir in the pecans until they are well covered with chocolate.
Place on a sheet of baking paper using a spoon until they cool and the chocolate hardens. Store them in a sealed container in a cool place.