We grew up eating this charoset and let me tell you it's so good.
The great news is that it's also super easy to make. Last year I shared my initial recipe for my our dad's charoset which only included walnuts and silan (date syrup). This year I've further improved it by also adding pecans.
Eat it at the Seder on matzoh, as a dip with lettuce (that's what we do), or use it as a spread or topping for yogurt during Passover. It's so sweet you'll just want to eat it with a spoon!
Makes: About 1 cup (double this if you're having a large Seder)
1/2 cup toasted chopped pecans
1/2 cup toasted chopped walnuts
1/2 cup silan (date syrup) - I used Soom
1. Mix the pecans and walnut, spray a medium pan with coconut oil, and toast the nuts on medium heat for about 4-5 minutes, until fragrant and golden. Let them cool slightly before proceeding to the next step.
2. Put toasted nuts in a thick ziploc and using a meat mallet, rolling pin, or even a regular hammer, gently smash them into small-medium sized pieces; stop before the nut mixtures becomes a powder
3. Place chopped nuts in a bowl and add the silan. Stir. At this point, you will have a thick spread.
if too thick, add a bit more silan. If too thin, more chopped nuts will do the trick. Experiment and see what consistency is best.
4. This can be made a couple of days ahead and stored in a covered container at room temperature.
Enjoy your Seder with your friends and loved ones, and please share with us your holiday traditions with the hashtag #howdoyoujew.