- 1 tbsp cinnamon
- 1 1/2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3/4 tsp salt
- 3 cups sliced raw pecans, or other raw nuts
- optional 1 1/2 tbsp coconut oil
Slow Cooker Version: Lightly coat the inside of a slow cooker with cooking spray. Place all ingredients except pecans inside, and stir to combine. Stir in the nuts, and turn the heat to low. Put the lid on and cook 2 hours, stirring once after the first hour. Remove the lid and stir, then cover again and continue cooking an additional hour on low. Pour the contents onto a cookie sheet or large platter, and break up any large clumps. Allow to cool completely, and they will harden as they cool. Transfer to decorative tins for gifts.Oven Version: Preheat the oven to 350 F and line a cookie sheet with parchment paper. Stir together all ingredients in a large bowl, then spread out on the cookie sheet. Bake 15 minutes, turn with a spoon, then bake another 5-10 minutes as needed. Store leftovers in a decorative tin for up to 2 weeks, or freeze up to 4 months.View Nutrition Facts
Calories: 181kcal