Tayglach

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3 large eggs

2 Tbsp vegetable oil

1 tsp vanilla extract

½ tsp cinnamon

1 Tbsp whiskey or rum

½ tsp baking powder

1½ cups all-purpose flour

¼ tsp sea salt

2 cups honey

¼ cup sugar

½ cup water

2 Tbsp lemon juice

½ cup pecans, chopped

Directions

In a medium bowl, combine the eggs, oil, vanilla, cinnamon and whiskey.

Add the baking powder, flour and sea salt, mixing with a wooden spoon until a dough forms.

Knead on a lightly floured surface for about 2-3 minutes until it becomes a workable dough.

Divide into 4 pieces, and roll each piece into a 9-10-inch rope, about ½ inch wide. Use a small knife to cut ½ inch pieces, transferring to a baking tray in a single layer. Repeat with remaining dough.

Over medium heat, bring the honey and sugar to a boil in a medium pot.

Reduce the heat to a low simmer, and add the dough balls, a few at a time, shaking in between each addition (this helps reduce sticking).

Cover, simmer and shake occasionally, cooking for 30 minutes, or until amber in color.

Use a slotted spoon to remove the tayglach and place onto a lined baking tray.

Bring the syrup to a boil, then add the water and lemon juice, mixing until thickened slightly. Stir in the pecans.

Drizzle the syrup over the tayglach and serve warm. If making in advance, add the tayglach to a container, then pour the syrup and nuts over top.