-
-
My review
Paleo Candied Hot Roasted Pecan Bits
Anastasia Daleiden
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 239 calsOriginal recipe yields 8 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 225 degrees F (110 degrees C).
- Put pecans in a resealable bag and pound into small pieces.
- 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.
- 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.
Footnotes
- 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: 239 calories; 24.9 g fat; 4.7 g carbohydrates; 2.7 g protein; 3 mg cholesterol; 115 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
9/19/2016
I just made these and they are yummy! I left pecan halfs whole, and sprinkled pinches of the coconut sugar when I removed them from oven, only because I don't like a lot of sweetness to my food....
2/27/2016
Bacon, pecans, and cayenne pepper...what's not to love here! I'd leave them whole though, the bits are just too crumb-like. Thanks for the recipe.
5/29/2017
This recipe has a really great combination of flavors. I think they blend well together. I like my half pecans, so I ignored the direction to smash them up. I ended up taking them out at 45 minu...