DifficultyBeginner

These make the perfect topping for your favourite salad(As shown in the picture: Rainbow Chard Salad with roasted beetroot) or as little snack. They are so simple to make and unlike traditional candied nuts, they are only lightly sweetened. They come together in under 20 minutes. These can be made with raw walnuts as well.

Yields16 Servings
Prep Time2 minsCook Time15 minsTotal Time17 mins

 2 cups Raw Pecan Halves
 3 tbsp Maple Syrup
 1 Heaping Tablespoon Coconut oil
 1 tsp Ground Cinnamon
 1 Large Pinch Sea Salt

1

Preheat oven to 375 Degrees F. Line a rimmed cookie/baking sheet with parchment paper. Place all the ingredients on the sheet and using your hands mix well. Bake for 12-15 minutes until the syrup starts to bubble and the nuts are lightly toasted.

2

Once you remove the nuts from the oven, stir so that they are evenly coated with the topping. Place in a bowl and allow to cool and then enjoy as a snack or as a salad topping.

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Ingredients

 2 cups Raw Pecan Halves
 3 tbsp Maple Syrup
 1 Heaping Tablespoon Coconut oil
 1 tsp Ground Cinnamon
 1 Large Pinch Sea Salt

Directions

1

Preheat oven to 375 Degrees F. Line a rimmed cookie/baking sheet with parchment paper. Place all the ingredients on the sheet and using your hands mix well. Bake for 12-15 minutes until the syrup starts to bubble and the nuts are lightly toasted.

2

Once you remove the nuts from the oven, stir so that they are evenly coated with the topping. Place in a bowl and allow to cool and then enjoy as a snack or as a salad topping.

Candied Pecans