I’ve said this before, and I’ll say it again, there’s nothing I love more in the fall than maple syrup, cinnamon and nutmeg. I try to incorporate it in everything! Including my salads! I made a salad last week, and wanted to top it off with some maple roasted pecans – they were sweet, salty and a little spicy and it was amazing!
You can totally make this recipe with pecans (like I did), but if you don’t like pecans, this recipe works well with other nuts too – or even a combination! I did use butter to make these – I’m always torn about how butter and paleo go together. I used clarified butter, but if you wanted to eliminate it completely, you can always replace it with coconut oil or ghee.
Let me be totally honest with you, I was roasting some veggies on 400°F for another recipe (which is hotter than the oven should be for the pecans) when I was experimenting with these. I checked them at 6 minutes, they looked (and smelled) perfect, but I was like what the hell – let’s go for 1 more minute. Omg was I disappointed, I forgot that when butter burns, it truly ruins everything and you can’t save it. My whole tray was ruined! So I had to start all over – not that it’s a hard process at all! So you have been warned by my burned pecan story, keep an eye on these suckers!
I also used coconut sugar, instead of brown sugar. Coconut sugar is made form the sap of the flower buds of the coconut palm. But your really probably wondering what does it taste like? Well it tastes nothing like coconut! It tastes a lot like brown sugar with a slight caramel flavor. Coconut sugar is gluten free, and has a glycemic index of 35 – which is considered a low glycemic food. It also contains B vitamins, potassium, magnesium, zinc and iron.
I can’t wait to make them again (now that I have the kinks worked out), I’ll probably even make them for Thanksgiving this year as a snack! I’m sure these would be a cute gift too if you put them in mason jars!
Maple Roasted Pecans
Sweet, salty and spicy treat that goes perfectly on a salad or as a snack! Paleo, gluten free, and whole 30 friendly!
- 2 cups Pecans
- 2 tbsp Butter ( you can substitute coconut oil or ghee)
- 2 tbsp Maple Syrup
- 2 tbsp Coconut Sugar
- ½ tsp Salt
- ¼ tsp Cayenne Pepper
- Preheat your oven to 350°F
- In a sauce pan over medium-low heat, melt the butter. Then add in coconut sugar, maple syrup, salt and cayenne. Mix for 1 minute, until it looks completely mixed and dissolved. Then add in the pecans, stir until pecans are completely coated.
- Line a baking sheet with parchment paper, and spread the coated pecans on it.
- Bake in the oven for 10 minutes – stirring them halfway through. (Depending on your oven it might effect the time, keep a watchful on on these, when they start to brown a little they are done)
- Remove from the oven, and let cool. When they are cool break them apart and serve as a snack or add them to your salad!