This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"God gives the nuts, but he does not crack them."
-Franz Kafka, Writer
I received a request for this recipe from a visitor to the website. These make great garnish for salads. You can use almost any nut or seed that you wish. The calories will be nearly the same. This works especially well with pumpkin seeds, for instance.
Servings: 4 | Serving size: 2 tablespoons
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe keeps well for a few weeks in a tightly sealed container.
|1/2 cup||pecan pieces|
|2 tsp||maple syrup|
Place a sheet of wax paper on the kitchen counter.
Place the pecans in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.
Add the salt. Cook for about one minute more until the pecans are browned.
Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well.
Remove the pan form the heat and stir the pecans. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won't stick together.
Serving size: 2 tablespoons
|Calories 95||Calories from Fat 82|
|% Daily Value|
|Total Fat 10g||4%|
|Saturated Fat 1g||10%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 1%||Iron 2%|
|Vitamin K 0 mcg||Potassium 57 mg|
|Magnesium 17 mg|