Ingredients
Units
Scale
- 3 large eggs
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 Tbsp whiskey or rum
- ½ tsp baking powder
- 1 ½ 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
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Holiday