Maple Roasted Pecans
Nuts are a healthy addition to a salad, in moderation - (read: Jay you can’t eat only the nuts!) These are simple and go nicely with the salad dressing that I am going to post at the end. You will need:
- pecan halves
- pure maple syrup
- sea salt
Pre-heat oven to 325. Combine pecans with maple syrup (enough to coat). Spread on a baking sheet lined with parchment paper. Bake for 15- 20 minutes, mixing every 5 minutes. They should brown but not burn.
When done, sprinkle with sea salt. Mix them up a bit so that they don’t stick to each other or the paper.
I usually make 2 cups of pecans at a time. After they cool,I divide them into small ziplock bags and store them in the freezer. When I make a salad, I just pull out the prepared nuts. How easy!
These go really well with a leafy and fruity salad that may include strawberries, mangoes or pear.
An easy dressing would be:
- 2 parts light olive oil
- 2 parts pure maple syrup
- 1 part champagne vinegar (difficult to find, you can substitute white wine vinegar)
Hope everyone enjoys their salad. If not… Let Them Eat Cake!
