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Author Notes: I wanted something sweet, nutty, and salty one night for dessert so that's how this recipe came about. When they were done, I tossed some chocolate covered cacao nibs and coconut into the mix, but chocolate chips would definitely work too.
Without the added mix-ins, I've been topping fruit with them in the morning or even just for snacking after a workout or when you have an afternoon slump. - Jacquie Chamberlain
Makes 2 cups
- 2 cups pecans
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon all spice
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey, maple syrup or molasses (or a combination of any of these)
- 1 tablespoon coconut oil
- 1 teaspoon orange zest
- Preheat the oven to 350* and line a baking pan with aluminum foil. This will make clean up easy :)
- Place all of the ingredients into the bowl except for the nuts and zest and whisk together until thoroughly combined. Add the nuts and toss in the spice mixture. I usually use my hands and rub it into the nuts. It’s a little more messy this way, but definitely more fun.
- Bake for about 10 minutes, stirring once in the middle of the time, until the nuts are toasty and fragrant. Cool. When cooled, toss the citrus zest with the nuts before serving..and try to not eat them all at once.
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