Maple Glazed Coconut Pecans
These are great on an appie plate, on top of fruit and yogurt, or sprinkled on top of my Creamy Whipped Yams.
2c toasted pecans
1/4c shredded coconut
1/3c brown sugar
1tbsp maple syrup
pinch of salt
Simply pop everything into a non-stick pan on medium heat and stir until it looks like all the brown sugar has dissolved. This usually takes about 5 minutes or so. Now turn off the heat and make sure that the nuts are relatively evenly spread at the bottom of the pan.
Now just let them cool. Once they are completely cooled you can break any nuts apart that stuck together and store them in an air tight container. I often make these up to a week before I use them.
TIP- This can easily be made vegan by simply swapping out the butter with a vegan butter like Earth Balance