Thursday, December 22, 2011
This recipe is taken from Nourishing Traditions
2 cups pecans, soaked and roasted
2 egg whites
pinch fine sea salt
1/4 cup maple syrup
1.5 tsp. vanilla extract
Beat egg whites with salt in a clean bowl until stiff. Slowly beat in maple syrup and vanilla. Fold in pecans until well coated. Spread on two buttered (I used coconut oil--but it still stuck to the pan), stainless steel baking pans and place in a warm oven (no more than 150--mine only goes down to 170 and it worked fine) for several hours until the egg white coating hardens. Store in an airtight container in the refrigerator. You can double this recipe too.