Happy National Nut Day! And truth be told we've all had our nutty and nuttier moments (brain muddles included from information overload and derailment)— :::unabashedly raising both hands::: We've got to be a little crazy these days to survive all the unstable goings-on out there. Here is a nut we can all agree on. They're super-healthy (no lectins) and easily roasted with a drizzle of maple syrup butter for a sweet and happy ending. I love adding a crushed few of these to my decadent vanilla bean and butterscotch ice cream for dessert, and... Easy recipe here, simply replace the chocolate with a tablespoon of butter and follow the steps after the jump...
Directions:
Set oven to 250 F.
Spread the pecans on a baking sheet in a rimmed baking tray. Roast the pecans for 45 minutes (stirring occasionally) until the pecans are lightly brown with a deep nutty aroma.
While the pecans are roasting, in a small pot over low heat, warm the maple syrup and melt the butter in the syrup. Stir.
Remove the pecans from the oven and toss them in the warm maple-butter syrup.
Carefully spread the now maple-buttered pecans onto a fresh baking sheet and roast for another 10 minutes.
Enjoy warm :), or store in an airtight container once cooled, for later.
Happy weekend! ~xx
