My goal was to have all of my holiday themed treats and recipes to you before the holidays. Well, a girl can dream, right? The hoopla of it all caught up with me and I got a few recipes behind. However, there is still plenty of parties and celebrations over the next several weeks that I am sure you will need to bring a treat along to. Also, I don’t think there is any rule that you can only eat these recipes during the holiday. In my opinion they are delicious all year long!
I am a sucker for roasted pecans. And during the holiday season I make and eat my fair share no doubt. I make my Maple Vanilla Spiced Pecans all season long and they make the best gifts as well! This year I started playing around with some other fun flavors and was pleasantly surprised by this latest version, Mexican Hot Chocolate Roasted Pecans.
I’ve been enjoying Cayenne pepper a lot lately. The health benefits from this spice are amazing. It’s great for heart health, a digestive aid, a great metabolism booster, helps fight cold and flu, and so much more. Naturally, it’s a spice that is great to get into your diet. Obviously a little goes a long way, but any way you can start adding it is great!
These pecans have all the antioxidants from cacao, the numerous benefits of cinnamon and then top it off with a little heat from the cayenne and you’ve got yourself a delicious treat with some amazing nutrition benefits.
They may not look the prettiest, but I promise your taste buds won’t care. These are the perfect holiday munchies for those looking for something a bit different. And they take so little work in the kitchen, you can have them ready without all of the hours in the kitchen! Enjoy!
- 3 cups raw pecans
- 2 T coconut oil melted
- 3 T pure maple syrup
- 1 T cinnamon
- 2 1/2 T cacao powder unsweetened
- 1 1/2 tsp. vanilla extract
- 1/8 - 1/4 cayenne pepper depending on desired spice level
- Dash of sea salt
Preheat oven to 300°F.
In a mixing bowl, combine all ingredients and stir until a ll pecans are evenly coated.
Spread pecans evenly on a parchment lined baking sheet.
Bake for about 25 minutes.
Remove from oven and allow to cool.
Store in airtight container.