Pecan Streusel Topping
Ingredients
1/4 cup pecans
1 teaspoon grapeseed oil
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into cubes
1/4 cup granulated sugar
1 tablespoon brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Spread the pecans on a baking sheet, and toast them 8 to 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, chop them coarsely. Toss the nuts with the oil and salt.
Step 3
In a food processor, pulse the butter, sugars, flour, cinnamon, and nutmeg until just combined. Remove to a bowl, stir in the salted pecans, and chill until ready to use.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
](http://astore.amazon.com/epistore-20/detail/1400042151)
