How about a handful of these sweet treats?
I make these pecans every couple of months, but once we hit Autumn, I bet I’m cooking these up at least once every couple of weeks. I love them! Of course, I can justify eating them by reminding myself that they’re a good source of nutrition… (as well as a delicious snack for my sweet tooth). I originally posted this recipe in my Valentines Day blog, but since it was one of three different recipes that day, chances are you may have missed it!
So, I’m letting these delectable goodies have front and center stage today.
This is a super easy recipe, and in less than a half hour, you’ll be snacking on them.
Preheat oven to 325°
1 Tablespoon local raw organic honey
½ teaspoon vanilla
1 cup pecan halves
1 Tablespoon white sugar
½ teaspoon pink salt
In small saucepan, melt honey and vanilla till warm and thinned. Add pecans and mix till coated. Lay out on a foil-covered baking sheet. Bake 10 minutes. Let cool a few minutes. Mix sugar and salt in a gallon-sized zipper bag. Pour the pecans into the bag, close, and shake till covered. Lay out on clean foil to cool. Keep in tightly covered glass jar.
I brought them to Wine and Cheese night recently…
Mary, Erin, and I enjoyed this feast recently. (Yes, nearly all of it was from Trader Joe’s!)
Some of the cheeses we indulged in: Bacon-cheddar, Cheddar Gruyere, Apricot Stilton, Jarlsberg, Chocolate White Cheddar, Toscano with Cinnamon, and Honey Goat cheese (I covered that one in fig butter and rolled in crushed candied pecans).
We enjoyed it with TJ’s chicken sausage, a few different breads/flatbreads/crackers, strawberries, grapes, kiwi, olives, pomegranate seeds, and of course, the honeyed pecans (top left).