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| Paleo Candied Hot Roasted Pecan Bits |
"This is something I made up one day when I had extra bacon fat and pecans in the kitchen. They keep for up to a week but didn't last the day in my house! Adjust salt and cayenne to taste. Serve on top of a chopped salad."
Ingredients :
- 2 cups pecan halves
- 2 tablespoons bacon drippings
- 1 teaspoon coconut palm sugar
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 225 degrees F (110 degrees C).
- Put pecans in a resealable bag and pound into small pieces.
- Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.
Notes :
- Store extra bacon fat in ice cube trays and freeze for bacon fat on hand.
- I used bacon drippings from nitrate-free bacon.
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