Ingredients
- 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)
Directions
- Preheat oven to 350 degrees F (176 C).
- Mix EVOO, cream or milk, vanilla, egg white and Maple Balsamic Vinegar. Whisk until frothy.
- Drizzle mixture over nuts in a large bowl. Toss until evenly coated.
- Add remaining dry ingredients, stir well and taste (can increase cayenne or sweetener, if desired).
- Place pecans (or walnuts) on a baking sheet or parchment paper.
- 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.
- 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.
- 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!
