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Old 10-15-2020, 04:57 PM   #1
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Carrabbas John Cole Pecans

I have tried to replicate the pecan recipe from Carrabas for years. I havenít ever been able to get the pecans to be as fragile and crumbley as they seem to. Iím missing a step and Iíve been unable to get anything from the restaurant as to what Iím missing. I think now they either fry them before coating them with the egg whites, rum, cinnamon & sugar or perhaps boil them. I normally use a convection oven to bake them but the pecans maintain a lot of their body, where the restaurant seem to be almost like air when you break them apart? The proteins and body of the pecans are almost nonexistent. Iím looking for any suggestions on what Iím missing. I have the coating down to a science, I just want to get the full process down to fully replicate them. Does anyone have any thoughts on what Iím missing? .

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Old 10-15-2020, 05:03 PM   #2
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Welcome to DC.

Have you considered writing to restaurant headquarters and asking for the recipe? Sometimes they'll do it as a public relations thing. It's worked for me.
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Old 10-15-2020, 05:06 PM   #3
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That’s a good idea. Thanks!
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Old 10-17-2020, 07:22 AM   #4
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Welcome to DC.

Have you considered writing to restaurant headquarters and asking for the recipe? Sometimes they'll do it as a public relations thing. It's worked for me.
Another option is to ask your server how they make them.
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Old 10-17-2020, 07:28 AM   #5
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I actually spoke with management at two of the local restaurants. Both of which my family has frequented over the last decade (in one case two) in both instances I provided the steps I had worked out to make them and the only response I was able to get was, “You’re very close.” I emailed Corp after Andy’s suggestion and was told something like, “Our recipes are proprietary.” I will prob fry GI snail Mail then next but they’re pretty tight lipped about their recipes.
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Old 10-17-2020, 04:22 PM   #6
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I would try roasting the pecans and cooling them before applying the egg white coating mixture then give them a second roast to set the coating mixture.

When I make them I add a big pinch of cayenne pepper to balance out the sweet with a little heat.
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Old 10-17-2020, 04:25 PM   #7
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I’ve tried that. I think they may be using a caramelization prior to baking of the sugar/cinnamon/rum mixture? When you break theirs open the body of the pecan is basically all air! It’s not white in the middle at all. That’s why I was thinking they may fry them? I like mine, but theirs is more of a crouton version of a pecan if that makes sense?
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Old 10-17-2020, 04:58 PM   #8
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How about partially dehydrating them at some point before coating them.
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Old 10-17-2020, 05:11 PM   #9
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I hadn’t thought of that! I’ll give it a shot.
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Old 10-17-2020, 06:27 PM   #10
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I hadnít thought of that! Iíll give it a shot.
Good luck!! If it works out be sure to send me the recipe and method.
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Old 10-17-2020, 06:28 PM   #11
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Will do! Thanks for the idea!
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Old 10-17-2020, 06:32 PM   #12
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Will do! Thanks for the idea!
You're welcome.
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Old 10-18-2020, 05:00 AM   #13
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I actually spoke with management at two of the local restaurants. Both of which my family has frequented over the last decade (in one case two) in both instances I provided the steps I had worked out to make them and the only response I was able to get was, ďYouíre very close.Ē I emailed Corp after Andyís suggestion and was told something like, ďOur recipes are proprietary.Ē I will prob fry GI snail Mail then next but theyíre pretty tight lipped about their recipes.

Keep trying! Still, I suggest asking the server for your table next time.
A lowly employee might be less inclined to keep it a secret.
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Old 10-18-2020, 09:59 AM   #14
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Keep trying! Still, I suggest asking the server for your table next time.
A lowly employee might be less inclined to keep it a secret.
A "lowly employee" is also less likely to know the recipe.
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Old 10-18-2020, 10:22 AM   #15
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A "lowly employee" is also less likely to know the recipe.
Especially since she works in the front of the house, not the kitchen.
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cinnamon, egg whites, other, pecan, pecans, rum, sugar

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