maple + turmeric candied pecans

I'm heading to Maui for Christmas! This is when the silly season really begins! It's going to be 10 days with family and close friends for festivities, dinners, parties, camping, etc. We don't exchange many presents anymore, because being together is always enough, but I am bringing treats for everyone! This year it's maple + turmeric candied pecans.

My mom used to make candied pecans during the holidays and they were always a hit. I wanted to add a little extra nutrition to this recipe and anti-inflammatory turmeric seemed like the perfect fit, especially during the holiday indulgences.

These nuts are a sweet snack, a salad topper, dessert topper, or a festive addition to a snack board or appetizer platter.

maple + turmeric candied pecans

• 2 heaping cups raw unsalted pecans
• 1/4 tsp turmeric powder
• 1/4 tsp cardamom 
• 1/2 tsp cinnamon
• pinch of salt
• pinch of black pepper
• 1 Tbsp coconut oil
• 1/4 cup maple syrup

In a large sauce pan on the stove top dry toast the pecans until fragrant. Stir frequently so they do not burn. Remove from heat and set aside. Mix the spices together in a small bowl and set aside. Add the coconut oil to the pan over medium heat. Add the maple syrup and simmer for 3 minutes, stirring continuously. Add the spices to the pan and quickly stir to combine. Add the toasted pecans. Fold to coat evenly. Continue cooking for 3 minutes or until pecans begin to dry out. Transfer to a lined sheet pan or baking tray to cool. And that's it! Enjoy, and happy holidays!

 Recipe inspiration from mindbodygreen.  

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maple + turmeric candied pecans

by almost vegan December-21-2017

A holiday classic with anti-inflammatory benefits!

Ingredients

• 2 heaping cups raw unsalted pecans
• 1/4 tsp turmeric powder
• 1/4 tsp cardamom
• 1/2 tsp cinnamon
• 1 pinch salt
• 1 pinch black pepper
• 1 Tbsp coconut oil
• 1/4 cup maple syrup

Instructions

In a large sauce pan on the stove top dry toast the pecans until fragrant. Stir frequently so they do not burn. Remove from heat and set aside.Mix the spices together in a small bowl and set aside. Add the coconut oil to the pan over medium heat. Add the maple syrup and simmer for 3 minutes, stirring continuously.Add the spices to the pan and quickly stir to combine.Add the toasted pecans. Fold to coat evenly. Continue cooking for 3 minutes or until pecans begin to dry out. Transfer to a lined sheet pan or baking tray to cool.

Details

Prep time: 5 mins Cook time: 6 mins Total time: 11 mins Yield: 2 cups