Dan Lepard's pecan marizpan gives a richer, more grown-up taste to your cakes than regular almond marzipan.
Combine the ground pecans and icing sugar in a bowl and mix together.
In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.
Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using.
