Perfect for a snack bowl at a party, sprinkled on a salad, or topping ice cream scoops or providing crunch in a parfait, these pecans are sweet, lightly salted and have a cool cinnamon/pepperiness from the ground long pepper. Snack on friend - snack on!
- 2 cups Pecans
- 2 tbsp Blood Orange Olive Oil
- ¼ cup Maple syrup
- 3 tbsp Cherry Dark Balsamic
- 1 tsp Himalayan Pink Salt
- 2 Long Peppers ground
- In a nonstick pan, toast pecans for 5-6 minutes over medium heat. Add in olive oil, maple syrup and balsamic, tossing pecans to coat. Simmer for a few more minutes, reducing by half and pecans are coated. Pour pecans onto a sheet of parchment paper and sprinkle lightly with salt and ground long pepper, then cool. Once cooled to room temp, break up pieces and store in an airtight container.