Description
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.
Ingredients
- 2 cups pecan halves
- 2 tablespoons bacon drippings
- 1 teaspoon coconut palm sugar
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8