Pecan Pudding

Pistachios and almonds can be substituted for the pecans to complement different dishes.

INGREDIENTS | SERVES 4

1⁄2 cup roasted pecans

1 cup water

1 package unflavored gelatin

1 cup white granulated sugar

1⁄2 teaspoon vanilla extract

6 large eggs

  1. Use a food processor or nut grinder to break the pecans into small pieces. (They should not be ground into a powder.)
  2. Put the water in a medium-sized pot on high heat. When boiling, add the gelatin. Stir until the gelatin is dissolved.
  3. Add the sugar and stir until it is dissolved. Add the vanilla.
  4. Remove from heat and let cool until the mixture begins to thicken.
  5. Separate the eggs and discard the yolks. Beat the whites until they form stiff peaks. Fold the egg whites into the gelatin mixture until well blended. Gently stir in the pecans.
  6. Pour into individual cups and chill until firm.