I always try to keep a jar of these Spiced Pan Toasted Pecans. they are great for green salads, desserts, and jackfruit salads. This time I made extra and used them for the Roasted Root Vegetable and Broccoli Bowl.
- 1 cup of pecans
- 1 tbsp of maple sugar
- 1/2 tsp Baking Spice Blend
- 1/2 tsp Vanilla Powder
- pinch of Himalayan Salt
Combine all of the ingredients into a medium – large skillet. Heat ingredients over medium heat. Toast pecans until the maple sugar has melted and is coating the pecans.
Transfer pecans onto some parchment paper/silicone mat or aluminum foil and let cool. When they are cooled they can be stored into an airtight container.