This is a fantastic holiday recipe.
These versatile nuts are great to eat on their own as a healthy sweet treat—but they are also unbelievably delicious sprinkled on top of fruit and yogurt, or added to a cheese plate.
2 c. toasted pecans
1/4 c. shredded coconut
2 tbsp butter
1/3 c. brown sugar
1 tbsp maple syrup
1 tbsp vanilla
1 tsp cinnamon
Pinch of salt
Simply pop everything into a non-stick pan on medium heat, and stir until it looks like all the brown sugar has dissolved. This usually takes about five minutes or so.
Turn off the heat, and make sure that the nuts are relatively evenly spread at the bottom of the pan.
Now, just let them cool. Once they are completely cooled, you can break apart any nuts that are stuck together and store them in an air-tight container. I often make these up to a week before I use them.
**Bonus tip: This can easily be made vegan by simply swapping out the butter with a vegan butter like Earth Balance, or by using coconut oil.
Author: Angela St. Cyr
Image: Author’s own
Editor: Yoli Ramazzina
Copy Editor: Nicole Cameron
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