Paletas de Nuez
I had a recipe for pecan paletas in my first cookbook, My Sweet Mexico, but I’m including a different version here because this flavor is one of my favorites. These ice pops are a bit sweeter and creamier than the ones in My Sweet Mexico because they’re made with sweetened condensed milk and half-and-half. Both versions are really delicious, and I’m still debating which I like best. It’s hard to find pecan extract here, but if you come across some, I recommend adding 1 teaspoon along with the vanilla for an even deeper nutty flavor.
Recipe information
Yield
makes 6 to 8
Ingredients
Preparation
Step 1
Put the half-and-half, sweetened condensed milk, vanilla, and salt in a bowl and stir to combine. Add 1 1/4 cups of the pecans and let the mixture sit for about 30 minutes to extract the flavor from the pecans.
Step 2
Transfer the mixture to a blender and blend until smooth. Strain through a fine-mesh sieve, pressing the solids with a wooden spoon to extract as much flavor as possible.
Step 3
Divide the mixture among the molds, leaving enough room for the pecans. If using conventional molds, don’t snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the pecans from sinking to the bottom.)
Step 4
Drop the remaining pecan pieces into the ice pops, dividing them evenly among the molds. If they float, push them down with a small spoon or ice pop stick.
Step 5
If using conventional molds, snap on the lid and freeze until solid, about 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the pecan pieces into the strained liquid prior to filling the molds and follow the manufacturer’s instructions.