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marshmallow pecan-walnut squares

a fluffy marshmallow square filled with toasted pieces of pecans and walnuts.
Course: Dessert, Snack
Author: rose of grainfreee.com

Ingredients

  • 1 cup creamy honey light coloured
  • 1 cup water
  • 1 tsp pure vanilla extract
  • 3 tbsp gelatin
  • 3 tbsp collagen
  • 2 cups pecans
  • 2 cups walnuts
  • 1+1/2 tsp cinnamon

Instructions

  • start by chopping your nuts, tossing them in cinnamon, and toasting them at 310 for 20 minutes.
  • remove the nuts from the oven and set aside.
  • now, take 1/2 cup of water and place it in a large pot with the 1 cup of honey. bring to a boil for 12-15 minutes, until it reaches a temperature of 240 F (if you have a candy thermometer).
  • take the remaining 1/2 cup of water and place it in a stand mixer with 3 tbsp of gelatin on top, as well as the collagen. allow it to sit for 10 minutes, letting the gelatin bloom - ideally you will time these so that you start the water + honey on the stove and let it boil for 5 minutes before then doing the stand-mixer portion, allowing it to sit for 10 minutes in the mixer, while the honey continues to boil for 10 minutes as well.
  • once both the gelatin has bloomed for 10 minutes and the honey has reached 240 F or it's been 15 minutes, you will now drizzle the honey mixture into the stand mixer as you start mixing on low, and slowly drizzle all the honey in.
  • turn up the mixer to medium-high, and add in the vanilla as you can continue to mix for 10 minutes or so, until it turns white and becomes fluffy.
  • prepare a baking sheet by lining it with parchment paper and sprinkling it in coconut flour, which will assist when it comes time to cut up the squares.
  • once the marshmallow is ready, take your toasted and chopped nuts, and remove the paddle from the mixer, adding in the nuts and tossing them in the marshmallow with the help of a spatula or two (it will be sticky!!)
  • once it's all well-mixed, using a spatula, spoon it onto your prepared baking sheet, flattening it to reach the edges of the sheet, making the squares as thin or thick as you like.
  • set aside in the fridge, covering in parchment paper, and allow to sit for 24 hours in order to set/firm up.
  • once the marshmallows are firm, you can slice them up. in order to make the slicing easier and avoid being overtly sticky, i recommend keeping a layer of parchment paper on top of the squares, removing them off the tray (while keeping them on the bottom layer of parchment paper as well) and placing them on top of a large cutting board.
  • now fold the top piece of parchment paper vertically along the squares, and slice alongside it, creating the width of the square that you prefer.
  • repeat until the squares are all sliced. store in a container, layered between parchment paper or else wrapped individually in parchment paper to avoid sticking. they keep well in the fridge.