Paleo Candied Hot Roasted Pecan Bits

5.0
(5)

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.

2
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Yield:
2 cups
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 cups pecan halves

  • 2 tablespoons bacon drippings

  • 1 teaspoon coconut palm sugar

  • ½ teaspoon sea salt

  • teaspoon cayenne pepper

Directions

  1. Preheat oven to 225 degrees F (110 degrees C).

  2. Put pecans in a resealable bag and pound into small pieces.

  3. 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.

  4. 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.

Cook's Notes:

Store extra bacon fat in ice cube trays and freeze for bacon fat on hand.

I used bacon drippings from nitrate-free bacon.

Nutrition Facts (per serving)

208 Calories
21g Fat
5g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 208
% Daily Value *
Total Fat 21g 27%
Saturated Fat 2g 9%
Sodium 110mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g 5%
Vitamin C 0mg 0%
Calcium 21mg 2%
Iron 2mg 12%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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