Heidi’s Paleo Pecans

I don’t follow a paleo diet myself, but I do try to maintain a welcoming kitchen.  Whether you are paleo, gluten free, vegetarian, vegan, or a good ol’ meat-and-potatoes-with-a-slice-of-pie kind of diner, you will find something to enjoy at Crowded Earth Kitchen!  These are for Heidi, but I’m sure she’ll share.  They’re fast and easy, perfect when you need a high protein, not-too-sweet snack.

Ingredients (makes 1 1/2 cups)

1 cup whole, shelled pecans (I used raw, unsalted pecans)

1 tablespoon pure maple syrup (or, substitute honey)

1 large egg white

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

Directions

Step 1) Drizzle maple syrup over pecans in a small mixing bowl.  Mix well to coat evenly.

Step 2) Sprinkle cinnamon, nutmeg, and cardamom over pecans.  Mix well to distribute spices.

Step 3) In a scrupulously clean bowl, beat egg white (no yolk – not even a speck!) until soft peaks form.

Step 4) Gently fold egg white into pecans.  Gently!  The idea is to coat the pecans with egg whites, while retaining their foamy appearance.  If you stir too long, the beaten egg whites will collapse and liquefy.  Boo.

Step 5) Line a baking sheet with parchment paper, and spread the pecan mixture on the paper.

Step 6) Bake pecan mixture in a preheated 300 degree oven for 30 minutes, stirring once.  Let cool completely before storing in an airtight container.

Step 7) Enjoy while watching The Flintstones.  Just kidding.