yield: 4-6 side servings
time: 20 minutes
active time: 15 minutes
ingredients
2 lb. sweet mini bell peppers
extra-virgin olive oil
2 tsp this little goat went to morocco, divided
kosher salt
1/4 cup chopped fresh parsley, plus more for topping
2 tbsp fresh lemon juice
1 tsp honey
8 oz. fresh burrata
crusty bread, for serving
instructions
Bring a medium pot of water to a boil. Heat another medium pot of fryer oil to 350°. Boil the pecans in the water for 3 minutes.
While pecans boil, mix together powdered sugar, Morocco Spice and kosher salt. Remove pecans from the water and transfer to a paper towel lined sheet tray. Shake off excess water and pat dry.
Carefully fry pecans in batches for 3 minutes total. Remove from the oil and toss in spiced powdered sugar.
Lay out on a parchment paper lined sheet tray and let cool.
