Roasted Butternut Squash & Veggie Soup with Crispy Zaatar Chickpeas (GF, DF, V, VF)

November 1, 2016

Lasagna Soup (GF, DF, VF, V)

November 1, 2016

One Pan, 3 Ingredient Spicy Candied Pecans (GF, DF, V, VF, Refined Sugar Free)

November 1, 2016

Is it still a recipe when there’s only 3 ingredients and one pan involved?  This “recipe” is so easy, even my 6 year old could do it (with a little assistance over the heat of course)!  It’s always nice having an easy last minute entertaining recipe in your back pocket.  This is my go to for when friends come over unannounced, or when I need something quick, crunchy, spicy and sweet for my salads.  They are the perfect little after school snack  and topper for just about anything from sweet to savory.  I’ve had them on ice cream, salads, and smoothie bowls.  Basically, they are  good anywhere you need a little crunch!  You can use any nuts you want but I especially love pecans this time of year. Warning:  They are highly addictive, so you may need to double the recipe!



1 cup pecans (or nut of choice)

1 1/2 T coconut sugar (divided)

1 T sriracha (optional)

Add pecans, 1 T coconut sugar and sriracha to a small bowl and toss to coat.  Add the pecans to a pan over medium low heat and cook for 4-5 minutes until crunchy and the sugar is melted.  Pour nuts onto a sheet of parchment paper or baking tray and toss with the remaining 1/2 T coconut sugar.  Let cool.  Use on salad, on top of ice cream, or just as a snack on its own.  Will keep in an airtight container for a few days.