Description
Never be bored by plain old pecans again. We’ve got salty, spicy, and sweet up in here!
Ingredients
- 2 cups Raw Pecans, Divided
- 1 Tablespoon Pure Maple Syrup
- 2 Tablespoons Honey
- 1 Tablespoon Almond Milk
- ⅛ teaspoons Sea Salt
- 1-½ Tablespoon Coconut Sugar, Divided
- 1 Tablespoon Sriracha
Preparation
For the maple candied pecans:
Heat a pan over medium low heat. Add 1/2 cup pecans and pure maple syrup. Stir the pecans pretty consistently and you’ll start to see the maple syrup crystallize and coat the pecans in a sugary coating. This should take about 5 minutes.
For the honey and sea salt candied pecans:
Heat a pan over medium low heat. Add 1/2 cup pecans and stir for 2–3 minutes, or until they start to heat through. Add honey and stir to evenly coat. Add almond milk and stir until liquid resembles a caramel. Remove from the pan and lay, separated, on a sheet of parchment paper. Light sprinkle sea salt over the pecans and allow to cool.
For the spicy and sweet candied pecans:
Add remaining 1 cup pecans, 1 tablespoon coconut sugar, and Sriracha to a small bowl and mix to coat. Add coated pecans to a pan over medium low heat and cook for 4–5 minutes until crunchy and sugar is melted. Pour the nuts onto a sheet of parchment paper and toss with the remaining ½ tablespoon coconut sugar. Let cool.
