Paleo Toasted Maple Pecans

Tina Turbin

"These pecans are a delicious healthy treat that is quick and easy to make. It can be served with lamb, over a spinach salad, on tasty muffins or as a snack while reading or watching a show. Kids love these as a snack!"
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Ingredients

16 m servings 202 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat a skillet over medium heat; add pecans and lower heat to medium-low. Cook, stirring constantly, until pecans are lightly crisp and turn a darker brown, about 5 minutes. Remove skillet from stove and slightly cool pecans.
  2. Mix butter into warm pecans and toss to coat. Turn heat to medium; add maple syrup and stir pecans with a heat-proof or wooden spoon until syrup begins to bubble, 1 to 2 minutes. Turn heat down to low and continue stirring pecans until syrup begins to caramelize onto the pecans, about 5 minutes more. Remove skillet from heat, sprinkle salt over pecans, and stir.

Footnotes

  • Cook's Note:
  • Substitute coconut oil for the butter, if desired.

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