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Ingredients
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2 cups pecan halves
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2 tablespoons bacon drippings
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1 teaspoon coconut palm sugar
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½ teaspoon sea salt
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⅛ teaspoon cayenne pepper
Directions
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Preheat oven to 225 degrees F (110 degrees C).
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Put pecans in a resealable bag and pound into small pieces.
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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.
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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.