ON PECAN AND APRICOT BREKKIE SOURDOUGH
You’ll Need
400g macadamias
600g unsalted uncultured butter
15g salt
20g honey or brown sugar
pomegranate molasses
Method
Toast macadamias on a tray at 140°C for 20-30 minutes, depending on your oven’s fan settings. You’re trying to evenly toast the macadamias until they are golden brown and toasted in the centre.
Meanwhile, cube the butter and allow it to rest at room temperature to soften. Blitz the macadamias while warm into a fine paste with salt and honey/sugar. Add your butter and blitz until well incorporated.
To Serve
Reserve in a jar at room temperature for spreading on toasted bread. Drizzle pomegranate molasses over to finish.