For a smoky flavor, use bacon drippings from smoked bacon. If you don't have coconut palm sugar, you can substitute with maple sugar or brown sugar, but be mindful that this will affect the paleo status of the recipe. Adjust the amount of cayenne pepper to your personal preference. Start with a small amount and add more to taste. These candied pecans make a fantastic addition to a cheese board or as a topping for ice cream.
Paleo Candied Hot Roasted Pecan Bits
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS15
Transform ordinary pecans into an addictive snack with this Paleo-friendly recipe. The savory bacon fat, combined with the subtle sweetness of coconut palm sugar and a kick of cayenne, creates a complex flavor profile that's impossible to resist. Perfect for salads, charcuterie boards, or simply enjoying by the handful!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Fiber3 g
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Protein3 g
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Saturated Fat2 g
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Sodium110 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 225 degrees F (110 degrees C). (5 minutes)
02
StepPlace the pecan halves in a resealable bag and use a rolling pin or meat mallet to gently crush them into smaller pieces. You want a mix of textures, not a fine powder. (5 minutes)
03
StepIn a medium bowl, whisk together the melted bacon drippings, coconut palm sugar, sea salt, and cayenne pepper until well combined. (2 minutes)
04
StepAdd the crushed pecans to the bowl and stir with a spatula until they are evenly coated with the bacon fat mixture. Ensure every piece is glistening. (3 minutes)
05
StepSpread the coated pecan pieces in a single layer on a rimmed baking sheet lined with parchment paper. This will prevent sticking and ensure even toasting. (2 minutes)
06
StepBake in the preheated oven, stirring every 15 minutes, until the pecans are deeply toasted, fragrant, and caramelized, about 1 hour. Watch carefully during the last 15 minutes to prevent burning. (60 minutes)
07
StepRemove from the oven and let the pecans cool completely on the baking sheet. They will crisp up as they cool. Once cooled, store in an airtight container at room temperature for up to a week (if they last that long!). (30 minutes)
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Kristoffer Prohaska
Jun 23, 2025So easy to make and a real crowd-pleaser. I've been asked to bring them to every gathering since I first made them.
Ernestine Wisozk
May 25, 2025I used maple syrup instead of coconut sugar and they turned out great!
Curt Metz
May 25, 2025The perfect balance of sweet, salty, and spicy. I added a pinch of smoked paprika for an extra layer of flavor.
Liliana Heaney
May 19, 2025These are seriously addictive! I made a double batch and they were gone in two days.