Skip to main content New<> this month
Get the Allrecipes magazine

Paleo Candied Hot Roasted Pecan Bits

Rated as 5 out of 5 Stars
22

"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
Original recipe yields 8 servings (2 cups)

Directions

{{model.addEditText}} Print
  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.

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 4.7 2.7 3 115 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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.

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....

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...