Sometime last month I found a great blog post on Agave Roasted Almonds by Serious Bread Serious Cheese that I just had to try. I made a batch and they were great! Crunchy, Salty and Sweet – I think that they lasted about 12 minutes once my family found them!
Yesterday we had family coming over for dinner… perfect time to make up some more Almonds. Unfortunately, I had used up every almond that we had! Looking around, I found a bag of pecans and next to it a bag of dried young coconut that my wife had just picked up from Costco. Perfect! This made a great before dinner snack and the coconut disappeared fast!
- 3 cups of Pecans
- 1/4 cup dried young coconut (broken into pecan -sized pieces)
- 1/3 cup Agave Nectar
- 1/3 cup washed raw sugar
- 1 tablespoon coarse sea salt
Mix raw sugar and salt together and reserve.
Roast pecans and coconut in oven at 375f (190c) for 10-12 minutes. (Watch closely so that they don’t overcook!) Pour into mixing bowl.
Heat Agave Nectar in saucepan to boiling. Boil for a few minutes until foam starts to turn a tan color. It’s hard to get an accurate reading because of the small amount of Agave Nectar, but I usually heat to 275f (135c) Remove from heat and add to mixing bowl. Stir well to evenly coat.
Stir in sugar mixture and then spread out on parchment paper until nuts cool.
I have made this recipe with many kinds of nuts – and they are all good! Feel free to experiment, just remember that some nuts roast faster than others so be careful not to over-roast!