I am gearing up to post a FANTASTIC primal carrot cake that the whole family will love – Just in time for Easter, of course, and thought I should post my sugared pecans recipe first, so you guys will be able to coat your primal cake with these yummies.
To be honest though, these are addictive… WHO NEEDS CAKE AT ALL?!? 🙂 I could easily eat this entire batch in a sitting, so I urge you to exercise caution when making these.
Let’s just get right to the point then, shall we?
Here’s What You’ll Need:
- 1 Egg White
- 1 Tablespoon Water
- 1/4 teaspoon Vanilla Extract
- 2 Cups Pecans
- 1/2 Cup Maple Sugar (Or use all maple sugar if you’re allergic to coconut!)
- 1/2 Cup Coconut Sugar
- 2 teaspoons Cinnamon
- 3/4 teaspoon Pink Himalayan Salt
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
Preheat oven to 300°F. Put sugars, cinnamon, salt, ground cloves, and ground nutmeg in a large ziploc bag, shake to mix.
Put egg, water, and vanilla in another large ziploc baggie. Shake a few times to mix, then add pecans to egg mixture and coat well with the mixture. Pour pecans into other large ziploc bag with the sugar mixture. Shake pecans in bag making sure they are well coated.
Pour onto large cookie sheet, and spread into a thin layer. Bake 30 minutes on a baking pan lined with lightly greased aluminum foil. Stir up the pecans every 10 minutes with a rubber spatula to prevent them from burning. Let cool completely before serving.
TADA! See you back here soon for my AMAZING carrot cake!