Yield: 2 cups
Prep Time 10 minutes
- 2 cups pecan halves
- 2 2/3 tablespoons Tablespoons Extra Virgin Olive Oil
- 1/2 cup pure Sticky Bucket Maple Syrup
- 2 teaspoons coarse salt
- 1 teaspoon Ancho Chili Powder
1. Preheat oven to 450°.
2. Put all ingredients in a small bowl and toss until well coated.
3. Pour onto a cookie sheet in a single layer and bake just until golden brown and crispy, about 5-7 minutes. Watch the pecans carefully as the burn quickly.