A lovely little snack that’s actually sugar-free. I love it sprinkled on top of my pumpkin pie, or mixed in with yogurt as a simple dessert. Make sure you activate the nuts before you make them ‘sugared’ and your tummy with thank you. To activate them, soak the nuts over night in water with a tablespoon of rock salt. The dry them in the oven for 2-4 hours on the absolute lowest setting. Be careful when you are drying that the skin does not turn black. Be mindful that you will be roasting them again when you add the syrup, so try not to over cook them during the activation process.
2 cups (500g) activated pecans
1/3 cup (80 ml) rice malt syrup
2 Tbsp margarine
Mix all ingredients together and place on baking paper in backing dish. Toast at 180 C / 350 F fr 20-25 min.