Weekend Cooking: Waffles

I got myself a waffle iron for my birthday last year and really have had fun playing around with it. I've made vegan blueberry waffles, buttermilk waffles, waffles with cornstarch in the batter, and the latest and greatest--waffles with candied pecans and Chantilly cream.

These candied pecans make the whole waffle. They're so special and delicious, you should make a big batch and just keep them on hand to throw into yogurt, cereal, or just snack on. They're amazing! And very simple to make.

Waffles with Candied Pecans and Chantilly Cream, adapted from Flourishing Foodie

Makes 4 waffles

This recipe doubles well, keep some in the fridge or freezer and toast them for a mid week treat! Or just mix some extra dry ingredients and have a waffle mix hanging out for next time!

Make the maple pecans ahead of time. Preferably, the maple pecans the night before. 

Ingredients

Pecans:

3/4 tbsp maple syrup
3/4 tsp granulated sugar
1/8 tsp salt

1/2 cup pecan halves

Waffles:

1 cup all purpose flour

1/4 cup  + 2 tablespoons granulated sugar

1 3/4 tsp baking powder

1 eggs, separated

3/4 cups milk

1/2 cup unsalted butter, melted

1/2 tsp vanilla

Chantilly:

1/2 cup heavy cream

pinch powdered sugar (optional)

1/4 tsp vanilla

Pinch vanilla caviar (optional, that just means scarping the inside of a bean)

To make the maple pecans:

Preheat the oven to 350ºF.

Line a baking sheet with parchment paper or  aluminum foil.

Combine the maple syrup, sugar, and salt in a large bowl. Add the pecans and toss, coating as much as possible (it's tricky to get them all covered, but a little unevenness just makes it more fun to eat them).

Spread the pecans onto the parchment paper and scoop any remaining sugar on top of them. Bake for 10 minutes, toss, and then bake for 10 more minutes. Let cool to room temperature. Best eaten the next day.

To make the waffles: 

In a medium bowl, combine the flour, sugar and baking powder. 

Separate the egg, and lightly beat the yolk. I know this is annoying, but it's what makes these waffles so light and fluffy. Enjoy the ritual of separating eggs!

Combine the yolk with the milk, butter and vanilla. Stir into dry ingredients until just combined. 

Beat the egg white until stiff peaks form, then carefully but thoroughly fold into the batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

To make the chantilly cream:

Beat the cream, sugar, vanilla, and vanilla caviar on high until stiff peaks form.

Top the waffles with chantilly and pecans.