09/29/2025
🥜✨ DIY Clean Copycat TJ’s Sweet & Spicy Pecans — free of inflammatory oils and refined sugars!
Perfect for fall snacking and charcuterie boards, as a crunchy salad topper or crumbled on top of sweet potato or butternut squash side dishes. 🍁
These were a big hit at our Nourish Your Frequency Fall Mini-Retreat✨
You’ll need:
• 8 oz pecans
• 1 Tbsp coconut oil (or grass fed butter)
• 2 Tbsp pure maple syrup
• ½–1 tsp cayenne (spicy level = your call 🔥)
• ¼ tsp sea salt
• 1 Tbsp coconut sugar
• ¼ tsp cinnamon
How to:
1️⃣ Preheat oven to 350°F. Line a baking sheet with unbleached parchment paper (or a silicone baking mat - you can find the ones I use in my bio link)
2️⃣ Melt coconut oil, then whisk in maple syrup + spices.
3️⃣ Toss pecans until coated.
4️⃣ Bake 10–15 min, stirring once.
5️⃣ Cool 20 min — they’ll crisp as they cool!
Store in a mason jar or glass container of choice for up to 2 weeks (if they last that long 😉).
💡 Tag me if you make these — they’re dangerously addictive!
