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  • 3 Tbsp Southern Olive Maple Dark Balsamic

  • ¾ light brown sugar (can use coconut palm sugar for paleo)

  • ¼ cup Ultra Premium EVOO

  • 4 cups raw pecans (two 8-ounce bags)

  • 2 Tbsp water

  • Can also use 1 tbsp of cinnamon or pumpkin spice in addition if desired


  • Preheat oven to 350 degrees F

  • Combine the brown sugar, maple balsamic, EVOO, water in a medium-sized bowl. Whisk together well.

  • Add pecans to maple glaze and mix well.

  • Line a baking sheet with foil and brush with EVOO. Spread pecans onto the baking sheet into a single layer.

  • Roast pecans in oven for 20 minutes tossing 2-3 times throughout cooking time. Different ovens vary in temperature, you may need to reduce cooking time to prevent pecans from burning.

  • Remove from oven, stir frequently throughout cooling time (about 5 minutes) to prevent clumping.

  • Serve immediately or store in airtight container for up to a week.

Published in Appetizers & Side Dishes

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