Maple Pudding Pops
- In bottom of medium saucepan, place arrowroot, maple syrup, salt, and brown sugar. Whisk together (off heat) until no lumps are visible.
- Whisk in milk and vanilla and place over medium-high heat. Continue whisking as mixture warms to ensure bottom does not burn.
- Cook until mixture thickens and bubbles around sides. Strain through fine-mesh strainer and allow liquid to completely cool before casting into 3-ounce
ice pop molds. Allow to freeze overnight, or for at least 4–6 hours.
Whiskey Crème Fraîche
Place all ingredients in medium bowl. Whisk together until combined. Transfer to sealed container and refrigerate until ready to serve.
Wrap wood chips in aluminum foil without sealing ends so steam can escape.
Place packet of wood chips in bottom of large pot set over medium-high heat.
Place steamer insert or cooling rack inside pot. Line steamer insert or cooling rack with foil and spread pecans on top in even layer. Cover pot and smoke pecans
for 15 minutes. Remove from heat, keeping lid on. Leave for 20 minutes, then remove pecans from pot and set aside.
In small saucepan over medium heat, brown butter until aroma is that of toasted nuts, whisking occasionally.
Once butter is browned, stir in pecans and salt, coating pecans in brown butter. Turn heat down to low and cook for 2 minutes, until pecans are toasted and well combined with
butter. Remove pan from heat and cool completely.
To serve, place pops in dessert dishes and add dollops of Whiskey Crème Fraîche and a sprinkle of Smoked Pecans.