Cooking Instructions
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Step 1
Line a cookie sheet with parchment and set aside.
Step 2
Over medium heat, melt the
Unsalted Butter (2 Tbsp)
and
Coconut Oil (2 Tbsp)
in a large skillet.
Step 3
Whisk in the
Brown Sugar (1/4 cup)
until it melts. Then, whisk in the
Maple Syrup (1/4 cup)
.
Step 4
Whisk in the
Ground Cinnamon (1 tsp)
,
Smoked Paprika (1 tsp)
,
Sea Salt Flakes (1/2 tsp)
, and
Cayenne Pepper (1/4 tsp)
until incorporated and fragrant.
Step 5
Add in the
Pecan Halves (3 cups)
, stirring constantly for 3-5 minutes, until the nuts are toasted.
Step 6
Transfer the nuts to the cookie sheet and spread in an even layer. Sprinkle with additional sea salt. Allow to cool fully before storing in an airtight container.
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