Louisiana Creole Pecan Panellets

Ingredients

In this adaptation, the original Spanish Panellets are transformed into a Louisiana Creole delight by incorporating pecans and Creole spices. The traditional almond base is replaced with pecans, which are abundant in Louisiana and add a distinct Southern flavor. Additionally, the Creole spices, such as cayenne pepper, paprika, and thyme, are added to infuse the panellets with the unique taste of Louisiana Creole cuisine. We alse have the original recipe for Panellets, so you can check it out.

• 2 cups (240g) pecans, finely ground 2 cups (240g) pecans, finely ground
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 0.6g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the ground pecans, granulated sugar, water, vanilla extract, cinnamon, cayenne pepper, paprika, dried thyme, and salt. Mix well until the sugar is dissolved.
3. 3.
   Gradually add the flour to the pecan mixture, stirring until a soft dough forms.
4. 4.
   Take small portions of the dough and roll them into small balls, about 1 inch in diameter.
5. 5.
   Place the balls onto the prepared baking sheet, spacing them apart.
6. 6.
   Brush the tops of the balls with the beaten egg wash.
7. 7.
   Bake in the preheated oven for 15-18 minutes, or until the panellets are golden brown.
8. 8.
   Remove from the oven and let them cool completely on a wire rack.
9. 9.
   Once cooled, dust the panellets with powdered sugar before serving.

Treat your ingredients with care...

• Pecans — Make sure to finely grind the pecans to achieve a smooth texture in the panellets.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your desired level of spiciness.
• Flour — Use all-purpose flour for the best results in achieving the desired texture.

Tips & Tricks

• For a milder version, reduce the amount of cayenne pepper.
• Experiment with different spices to customize the flavor profile.
• Serve the panellets with a cup of hot coffee or tea for a delightful pairing.
• Store the panellets in an airtight container to maintain their freshness.
• These panellets make a great homemade gift for friends and family.

Serving advice

Serve the Louisiana Creole Pecan Panellets as a sweet treat during afternoon tea, as a dessert after a Creole-inspired meal, or as a delightful addition to a holiday cookie platter.

Presentation advice

Arrange the panellets on a decorative platter and sprinkle them with an additional dusting of powdered sugar for an elegant presentation. Consider adding a few whole pecans as garnish to enhance the visual appeal.