Ready for you newest pantry staple? I can’t wait for you to try them.
Roasted Coconut Amino Cinnamon Pecans are THE salad and slaw topping game changer. I’d make a double batch if you want to have them around for a snack. Their gone before Chad even has a chance around here!
WHAT’S THE SECRET INGREDIENT?
Coconut aminos are always in my pantry, always! If you haven’t tried it you’ll find the bottle near the soy sauce usually in the grocery. Think of it as a thinner version of a typical soy sauce and a lightly sweet teriyaki all rolled up one but made from coconut nectar instead 🙂 GLUTEN AND SOY FREE….Whole30 compliant life saver sauce.
Each brand has a slightly different flavor profile, my favorite for this recipe is Bragg’s. It has a little thicker, sweeter bake on it than other’s I’ve tried.
HELPFUL TIPS
It’s all about the oven for these roasted Coconut Amino Cinnamon Pecans. Mix the pecans with the aminos and drop them on a cookie sheet with parchment paper. Spread them out so they aren’t touching. Put the cinnamon in the palm of your hand and pinch and sprinkle, pinch and sprinkle till everyone’s dusted.
You’ve got to stay close by the oven while baking. There’s some finesse to this! If your oven runs hot start checking at 8 minutes, 10 minutes is my magic number. I wouldn’t go more than 11 minutes. They can turn and burn quickly.
Once the sauce all dries up on the tray and the nuts turn a golden dark brown – THEY’RE DONE!
Pull them off the heat AND the cookie sheet to cool on your counter. Once they are cool to the touch you can pick them off the parchment paper into a air tight container. Use within a week, I seriously doubt they’ll be around that long.
These go GREAT on this Apple Salad or try Coconut Amino Cashew’s next time!
Coconut Amino Cinnamon Pecans
Raw pecans are lightly coated in sweet, salty, umami aminos that turn to a deep dark caramelized crunch surrounding light, dry baked pecans with a light dust of heavenly cinnamon.
Ingredients
- 3 C Raw Pecans
- 1/4 C Bragg's Coconut Aminos
- 1/2 t Cinnamon
Instructions
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Oven to 350f. In a bowl stir and coat nuts evenly with the aminos, lay out on a parchment lined baking sheet. Separate so they aren't touching each other then dust the top layer lightly with cinnamon, one pinch at a time.
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Bake on center rack, start checking at 8 min. 10 minutes is my perfect number! Your looking for a dark brown coating from the aminos. Be careful not to burn them! Once done pull the parchment and nuts OFF the baking pan to cool on your counter. Once cool to the touch carefully pick them off the paper (they stick slightly) and store in an air tight container for up to a week.
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