Homemade Valdosta Pecans

If you follow our Instagram feed or Facebook this week you may have noticed this picture circulating around…

Happy g-free snacking Kash man!  {Beard and Bonnet}

Our little Kash man has a new favorite snack! Hooray for him…bummer for me, because I didn’t even get to eat one Valdosta Pecan out of this whole bag of Sahale Snack mix. Between Kash and Eliza they ate the whole bag in record time and I was left with only a few rogue cranberries that somehow escaped their snacking frenzy. I swear my kids have seriously mature taste buds, sure they like the regular chips and pretzels, but pecans with cranberries, black pepper, and orange zest? Who knew?! I have no problem feeding my kids healthy snacks, but I must admit $4.99 for a single bag of snack mix that can’t be used in any other way than just to snack is a little pricey for me. I splurge every now and then on a bag for myself, but if we are all four munching away on these tasty little treats then I better come up with a better plan or I am going to go broke.

As I was sitting there eating the handful of cranberries left for me, I remembered an amazing recipe from Family Fresh Cooking for Maple Citrus Roasted Pecans. Thus far they are my favorite pecan snack EVER, and I really LOVE pecans! I was curious if I could make a homemade version of my families newest snack obsession by adding in cracked black pepper, cranberries, and orange zest. I immediately started preparing my sheet pans and organizing my ingredients. To my delight it totally worked, and to be perfectly honest I like my homemade version better than the store bought, although I am sure I will still purchase a bag or two from time to time. The only problem that I had when I made the first batch was that I should have doubled or tripled it…guess I will be making another batch today. I hope you all have an amazing weekend!

Homemade Valdosta Pecans {Beard and Bonnet} #glutenfree #vegan

Homemade Valdosta Pecans
Inspired by Sahale Snacks and FFC
8 ounces Raw Pecan Halves
1/4 cup pure Maple Syrup
pinch of fine Sea Salt
1 teaspoon G-Free Orange Extract
pinch of ground Ginger
Cracked black pepper, to taste
1 orange, zested
3/4 cup craisins

Pre-heat the oven to 350° F with the rack in the middle. Place nuts in a single layer on a parchment or silicone baking mat lined sheet pan. Roast until fragrant about 10 minutes. Flip once during with a pair of tongs. Reduce oven heat to 300° F.

In a medium saucepan bring the maple syrup, sea salt, orange extract, ginger, and 6-10 grinds of fresh cracked pepper to a boil over medium high heat. Once the mixture has boiled, remove from the heat and toss the roasted pecans in the mixture with a heat proof spatula.

Evenly spread the pecans back onto the lined sheet pan, making sure that they are in an even layer, and grind a few rounds of fresh cracked black pepper over the top again. *If you love pepper use more, if you aren’t the biggest fan skip this step all together. Bake nuts for 20-25 minutes, when the nuts are down to only 5 minutes of cook time left add the orange zest and cranberries to the sheet pan. Remove from oven and let the nuts cool, as they cool the maple sauce will harden and they will become easier to remove from your tray.

Store in an air tight container in the refrigerator.

We are happy to have shared this recipe at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma! Hop on over to find more great gf recipes.

7 Comments

  1. Zia Daugherty March 22, 2013 at 7:36 pm

    As soon as I read the ingredients I was sold. Pretty much all my favorite things! Definitely want to try this with some local wild pecans I’ve painstakingly shelled. : )

    Reply
    1. Meg March 24, 2013 at 7:06 pm

      I hope that you enjoy this mix as much as we do!

      Reply
  2. marla March 25, 2013 at 12:07 pm

    Oh YES!!! Now I need to try your recipe ~ for certain. I can see why your little guy is obsessed with these nuts. Thanks for the link love too 🙂

    Reply
    1. Meg March 25, 2013 at 12:22 pm

      I can tell you that I have made 3 batches in 4 days…thanks so much for inspiring me with your recipe to create this mix!

      Reply
  3. Cindy (Vegetarian Mamma) April 4, 2013 at 2:26 pm

    Oh, this mix looks amazing! Now at least you can eat some! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!

    Cindy from vegetarianmamma.com

    Reply
    1. Meg April 6, 2013 at 10:27 am

      I have made 3 batches so far and was able to eat some of each one:) Thanks Cindy!

      Reply
  4. Sandy October 9, 2018 at 9:07 pm

    I have a recipe that I made for Pecan Nut mix;

    Combine
    3/4 cup Demerara sugar
    1 tbs Sea Salt
    1/2 tsp Pepper
    3 tbs Punkin Spice
    1 tsp cinnamin
    Mix well then add:
    1 large Egg White
    1/2 Cup Desieranno Liquore
    1 tbs Cane Syrup

    Add:
    5 C Cashews
    5 C Pecans
    5 C Almonds

    Mix well and bake at 300 for 30 minutes. Turn at 15 minutes.
    Last 5 minutes add:
    Sugared Dried Cherries Chopped
    Fuji Cinnamon & Sugared Dried Apples Chopped

    Mix and leave in for 10 minutes. Enjoy
    5 C

    Reply

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