most of us know that nuts and seeds are a source of good fats. the kind that helps your cholesterol by destroying the bad cholesterol and increasing the good. but when i place walnuts and almonds and pecans in front of my children, they just stare at me. the novelty has worn off. they want something else.
so i tell them: pecans have really great minerals like manganese, potassium, calcium, iron, magnesium, zinc and selenium, and then i tell them that nuts are an awesome source of B-complex groups of vitamins like riboflavin, niacin, thiamin, B-6 and folates. we talk about how nuts can offer protection from diseases, that they’re powerful antioxidants, and that pecans are an especially good sources of vitamin-E.
the simple truth is, nuts are good for you. and that’s what kids, and grown-ups, need to know. but sometimes they aren’t delicious; especially to young palates. this recipe is low glycemic, full of delicious flavor and brings out a good crisp crunch in the pecan. i have to intentionally only eat about 4-5 candied pecans, at a time, or i would easily devour an entire bowl of them. and that may not be the best idea.
but this recipe is a good idea. enjoy these on a salad, or packed in school lunches, or take for a mid-morning snack. and if pecans aren’t your favorite, use raw walnuts or almonds instead.
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- 2 cups raw pecan halves
- ½ cup coconut palm sugar
- 1Tbs melted coconut oil
- 1Tbs water
- 1 egg white
- 1tsp pumpkin spice
- preheat oven to 300F
- in a large mixing bowl, mix oil, egg white, water and pumpkin spice
- fold in pecans
- once pecans are covered in liquid, evenly coat with coconut sugar
- place on greased cookie sheet (or use parchment paper)
- bake for 30 minutes, tossing pecans half way through
- allow pecans to fully cool before eating
- store in air tight container
- (refrigeration not necessary)