What’s life without the occasional handful of salty, sweet Candied Pecans?
Throw a handful into your salad, chop them and sprinkle over COCONUT MILK ICE CREAM, or eat them by the handful . . .
Note: Don’t be alarmed when some of the melted coconut palm sugar clumps up, but be sure to quickly remove the pan from the heat when this happens. Just chop the coconut sugar clumps up with the pecans—they’re like candy!
1 tablespoon coconut oil
1 cup Pecans, roughly chopped
¼ cup coconut palm sugar
⅛ teaspoon sea salt
In a small skillet, melt the coconut oil over low heat. Add the pecans and cook, stirring constantly, for 3 minutes. Add the coconut palm sugar and continue to cook, stirring constantly, for about 4 minutes, until the coconut palm sugar has melted and the pecans are golden. Remove from the heat and sprinkle with the salt. Store leftovers in an airtight container in the fridge for up to 2 weeks.
Calories: 128
Fat: 11g
Carbohydrates: 7g
Sodium: 44mg
Fiber: 1g
Protein: 2g
Sugar: 5g