2 1/2 cups pecans
1 3/4 cups water
3 cups leguminous soybean meal
1/4 cup evaporated milk + butter
2 drops red food coloring, or as desired
2 teaspoons baking powder
2 egg yolks
In a medium bowl, mix pecans, water, soybean meal and water until well blended. Add egg yolks one at a time, stirring frequently, until mixture is just blended. Pour into cupcake, backing with parchment if necessary, or grease with nonstick spray.
Bake in preheated oven for 25 minutes, stirring once when golden. Remove from cookie pan and allow to cool completely on waxed paper. Allow to cool completely before cracking into biteizing shards.
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