• 1 pound raw pecans (or walnuts)
  • 1/4 cup Saporito Chipotle or Blood Orange Olive Oil (EVOO)
  • 2 Tbsp heavy cream or almond milk
  • 1 tsp vanilla
  • 1/2 cup your choice sugar or natural sweetener (we used THM Gentle Sweet)
  • 2 Tbsp Saporito Maple Balsamic Vinegar (optional)
  • 1 egg white
  • 1 tsp sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch cayenne pepper (to taste)
  • 2 tsp whey protein (optional)


  1. Preheat oven to 350 degrees F (176 C).
  2. Mix EVOO, cream or milk, vanilla, egg white and Maple Balsamic Vinegar. Whisk until frothy.
  3. Drizzle mixture over nuts in a large bowl. Toss until evenly coated.
  4. Add remaining dry ingredients, stir well and taste (can increase cayenne or sweetener, if desired).
  5. Place pecans (or walnuts) on a baking sheet or parchment paper.
  6. Bake for a total of 12-15 minutes, or until golden brown and fragrant, stirring at the halfway point to ensure even cooking. Remove from oven and stir.
  7. Cool completely on the pan (they’ll crisp up as they dry) before storing in an airtight container at room temperature. Up to 2-3 weeks or in the freezer up to 1 month.
  8. These make an excellent snack or a perfect topping for salad, muesli or smoothies. Pour into small jars, tie with pretty bows and give as gifts!

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