I made these sweet little guys to throw on top of a salad but I’m here to tell you they make a delicious snack too. Pecans are one of my favorites and I love them toasted and served with salads. You can top just about any salad with a few toasted nuts for some added health benefits. While pecans are one of the highest in fat content they are also chock full of nutrients. Fiber, copper, magnesium, iron, protein and phosphorus to name a few. Toasting only enhances their buttery taste. I did add honey which yes, adds sweetness and calories, but getting a teaspoon of honey into your system daily has so many health benefits I’m quite sure it won’t hurt a bit!
I like to serve this version of toasted pecans with a spring mix, fresh strawberries, (so fresh right now) and a bit of gorgonzola or feta cheese. A simple vinaigrette of Dijon, olive oil, wine vinegar and a twist or two of fresh ground pepper and you’ve got a healthy salad. The fruit can be adjusted to what is in season as well. In fall I like dried cranberries or pears, in winter crisp apples, or as summer heats up blackberries easily fit in.
Orange & Honey Pecans
1 cup pecan halves
1 teaspoon orange zest
2 Tablespoons orange juice
2 Tablespoons honey
Using a non-stick skillet mix honey, orange zest and orange juice over medium until stirring constantly raising heat level to medium high until mixtures reaches a boil. Stir in pecans and continue stirring until liquid has evaporated and begins to stick to the nuts. Turn out onto a piece of wax paper or parchment that has been sprayed with cooking spray. Allow to cool. Store in an airtight container.