Cinnamon Roasted Pecans
October 22, 2016
These spiced pecans are nutrient powerhouses wrapped up in the delicious warmth of cinnamon.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 8 hrs 10 mins
Directions
1To Slow-Roast Pecans: Place 1 cup raw pecans and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making recipe.
2Preheat the oven to 200F.
3Combine the pecans and oil in a mixing bowl and toss well.
4Combine the cinnamon, monk fruit extract, and salt in a separate small bowl.
5Add the spice mixture to the nuts and stir well to coat.
6Place the nuts in a single layer on a large baking sheet and bake for 10 minutes.
7Remove from the oven and let cool at least 10 minutes before serving. Store in a covered container at room temperature.
This recipe is part of the Tailgating Party menu, with Grilled Pesto Chicken Wraps; Jicama, Apple, and Pear Slaw; Vegetarian White Chili; and Cinnamon Roasted Pecans. Check out the Tailgating Party Menu and Guide for links to all the recipes, plus more handy tips and games for lots of tailgating fun!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.
