Some well-meaning individual fed me some amazing rosemary flavoured pecans at work this week. I munched away in denial for a few minutes before deciding I really should check the ingredients – sadly sugar was fairly high up on the list. I decided I could probably do better (and more paleo friendly) myself, and must admit these are pretty close and very tasty. I think they’d probably keep for a week or so in an airtight jar, but in all honesty given the rate they’re disappearing at I can’t see myself finding out. Probably a good sign!
Finally: I tried these without the honey to make them fully 100% sweetener free, but they just tasted a bit dull. I know it seems like a silly tiny amount but it makes a massive difference – you need that simultaneous sweet/salty thing.
Ingredients double or treble if you want a bigger batch
1 tbsp coconut oil
1/2 tsp honey
1 tbsp finely chopped rosemary
1 tsp salt
Preheat oven to about 180c. Lay your pecans in a single layer on a baking sheet/roasting tray and place in the oven for 8-10 minutes or until they’ve gone golden and smell nicely toasted. Be very very careful at this stage: when it comes to nuts and ovens there is a nanosecond between beautifully toasted and burnt. So don’t wander off, keep an close eye on them!
When the pecans are done, melt your coconut oil in a big frying pan or saucepan until melted. Add the other flavourings, turn off the heat and then throw in your toasted pecans. Give them a good mix to make sure all of them are nicely coated in flavourings, then tip out onto a plate to cool.