Unconditional Joie: Maple Cinnamon Pecans

Ah, the holidays, what joy they bring! I know everyone doesn’t feel the same way and I do agree that sometimes the commercialism of it all can turn anyone into a Scrooge; however, many of the Christmas traditions I grew up with will always hold a special place in my heart. Of course, one of those traditions is the preparation of traditional holiday foods, particularly sweets. After adjusting my diet to eliminate most processed foods and refined flour and sugar, I’ve found I have a different appreciation for sweets. No longer do I crave the taste of corn syrup and white sugar, but instead I’ve developed a taste for rich and creamy textures, the delicate flavor of honey, and fine quality chocolate. This delightful balance of flavors is what prompted me to create the Cashew Butter Cup recipe that I posted last week. Today I’d like to share another favorite with you all. This particular recipe is one I make often around the holiday season, and also frequently at other times during the year. Instead of focusing on a rich and creamy texture, with this recipe I wanted to bring in the candied crunch that many of us enjoy, whether as a snack, on a salad, or atop a bowl of ice cream. This week I’m happy to share my simple yet satisfying recipe for Maple Cinnamon Pecans. Enjoy without the added guilt of corn syrup and sugar!

Maple Cinnamon Pecans

· 2 cups raw pecans

· ¼ cup maple syrup

· 1/2 teaspoon cinnamon

· 1 pinch sea salt

1. Soak and dehydrate pecans. I always try to purchase raw nuts, then soak and dehydrate them to ensure proper nutrient absorption. (Of course, this week they were all out of raw pecans at the grocery store! But, for the sake of this recipe, let’s pretend they are raw.) Soak in a bowl of water with one teaspoon of salt for 6-8 hours. Then, dry in oven at lowest heat (or dehydrate) until dry. Nuts naturally contain enzyme inhibitors that will hamper digestion and sometimes even prevent the body from absorbing nutrients. Read here to learn more about proper preparation of nuts.

2. Spread pecans on a baking sheet and roast at 300 for 15-20 minutes, or until crunchy.

3. While pecans are roasting, combine syrup, cinnamon, and salt in a medium saucepan and cook on low for 5 minutes, or until very runny. Remove from heat.