My homemade pecan nut rusks, it’s easier than you think.

I love homemade anything! And right now I need to feed my savages as they are hungry all the time. They love an on the go snack; so I leave a huge jar of homemade pecan nut rusks on the table and everyone can just grab some on the go. This is actually my Great Aunt Josy’s recipe which I adapted for my family.

Here’s my homemade pecan nut rusk recipe:

Ingredients:

1kg self-raising flour

5 cups of wheat bran

500g butter (melted)

1 cup of sugar [if you want to “taste” the sugar you’ll need to add a whole lot more 🙂 ]

5ml salt

10 baking powder

2 eggs (beaten)

600ml of milk (you can use buttermilk too)

50g pecan nuts

*Variations: you can add oats, coconut, seeds, dried fruit or berries and even chocolate. Be adventurous. I use pecans as this is what my kids like.

Method:

Preheat oven to 180 degrees C.

Mix flour, wheat bran, sugar, salt, baking powder and pecan nuts in a large bowl. Add the melted butter, beaten eggs and milk and mix well with a wooden spoon. Spoon into a large oven proof dish and bake for 1 hour. I was lazy and only used one dish but you can make two batches from this. Allow to cool before cutting. I wait about 10 minutes, so it’s still warm and easy to slice.

*Patience is required here. You need to dry out the rusks in the oven for 8 hours or so. Set the oven to 60-80 degrees C. Pack your sliced rusks on a baking tray and leave to dry out in the *lukewarm* oven. If I don’t get it done in one day, I just carry on the next morning. The rusks are still perfectly fine to dry out the next day too.

Some say you can do this overnight but I’ve never done it this way. Not sure if it’s just me being paranoid but I don’t like the idea of the oven being on whilst we are sleeping.

And that’s it. Store rusks in an airtight container. I prefer the glass “cookie” jar on the table.

I’m off to have another cup of coffee and a rusk.

What’s your go to snack?

Spirited Mama

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