Paleo Candied Pecans [Guest Post: Tina Turbin of PaleOmazing]
Today's new recipe is coming from Tina over at PaleOmazing. I found Tina's site a couple years ago when I initially went paleo. She has tons of informational articles and many, many amazing gluten free and paleo recipes, which is why I'm thrilled she is letting me share this one with you! These pecans make the perfect snack or treat and would also make a great last minute holiday gift. Check out Tina's post below for details.
I am into quick and easy and of course rewarding recipes. This recipe is just that but it is also very versatile. For this holiday season I find this paleo friendly recipe is a terrific topping on a salad with my Paleo Rack of Lamb or as a snack any time of day. As a real treat to end a holiday meal, I suggest trying it over any of my Paleo ice creams and you will be in heaven. How about this! Make some muffins and top them with these candied pecans to feel like you went to pecan-bun heaven!
As I said, I strive to make quick, easy and always delicious dishes. Also, along with these requirements, my recipes must be nutritious which these are. Pecans are rich in many nutrients. They are filled with B-vitamins, contain cancer-fighting elements and taste delicious. Add in the extra good fats from the coconut oil and now we are really talking. I enjoy making paleo snacking easy and enjoyable. They are a good snack to eat when you are craving popcorn too because they handle that roasted, crunchy craving.
I adore sitting with my version of Bulletproof Coffee and having a little dish of these nuts in a little glass bowl right by my computer. Perfect! I hope you enjoy and be sure and make plenty as they store beautifully!
Paleo Candied Pecans
¾ cup pecans (whole or pieces)
1 tsp grass-fed butter, ghee or coconut oil
3-4 tbsp 100% pure maple syrup
2 pinches of salt
- Preheat the skillet.
- Add the pecans and lower the temperature.
- Toss constantly until they start to lightly crisp and turn a darker brown.
- Remove and cool slightly.
- Add butter, ghee or oil to skillet with warm nuts and toss to coat all.
- Turn heat to medium.
- Add 3 tablespoons maple syrup and stir with a heat approved plastic or metal tipped spoon.
- Maple syrup will start to slightly bubble.
- Turn heat down to low.
- Do not allow to burn or cook at too high a temperature.
- Keep stirring.
- Maple syrup will appear to simmer “away”, but it is actually caramelizing.
- You can add the additional 1 tablespoon maple syrup if you prefer a slightly heavily coated nut.
- Remove once the maple syrup is near gone and before any scorching occurs.
- Add the pinches of salt while maple is still hot and stir once again.
- Let sit a bit to cool or serve warm!
- These are terrific warm, room temperature or chilled.
Tina Turbin is a multi-award-winning recipe creator. She also supports and writes about the many benefits of the Gluten-Free, Paleo-ish, Keto and Lower Carb inclined diets, as well as optimum lifestyles, and key women's issues. Tina's site, PaleOmazing.com houses many of her recipes and researched articles. She founded GlutenFreeHelp.info, voted #2 .info site in the world over 6.7 million other .info sites. Tina has released numerous award-winning eBooks, hundreds of articles, is a mother of three and also carries an additional title of award-winning children's author of Danny the Dragon Meets Jimmy.
Find more at www.PaleOmazing.com!