Spiced Pecans
This is a recipe update of Roasted Pecans from my Extreme Lo-Carb Cuisine book. I wrote this recipe when my children were young, and they asked for it frequently. It is lightly sweet and spicy with cloves, cinnamon and vanilla. It smells like the Holidays!
Spiced Pecans *
Preheat the oven to 325F. Line a baking sheet with parchment paper, and set it aside.
In a small saucepan, melt over low heat:
1 tablespoon butter (I use Kerrygold brand)
1 tablespoon coconut oil
1 tablespoon coconut sugar (could be increased if a sweeter flavor is wanted. I was going for "lightly sweet")
2 packets stevia based sweetener
Meanwhile, combine in a mixing bowl:
2 cups soaked and dried pecans
1 tablespoon flax seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/16 teaspoon sea salt
Pour the butter mixture over the pecan mixture and stir well. Pour onto the prepared pan and bake for about 10 to 15 minutes. I started with frozen pecans, so it took 15 minutes. If they are room temperature, it will take about 10 minutes. Cool then store covered in the refrigerator. Enjoy!
* Recipe update 11-16-15
I've since made this a couple more times. I've found that it makes a much more caramel-like if only coconut sugar is used. Also, I did it with 1/2 cup shredded coconut and 1 1/2 cups pecans. It was amazing! Bottom line, this recipe is very versatile. Enjoy!
