1 cup pecan nuts
1 tsp cinnamon (optional)
1 tsp salt
1 tbsp butter
1 cup Lily’s chocolate chips or dark chocolate squares broken into bits
(If using a dark chocolate bar then add 15-20 drops stevia or 1/4 cup powdered erythritol after melting the chocolate )

Method :
Start with chopping the pecan nuts into bits. Now take a pan over the stove and drop the chopped pecans into it and give it a dry toasting for about a minute seeing that you keep them moving with a spatula in the pan. This will prevent it from burning. Next add the butter, cinnamon and salt and keep the pecans moving around until the butter melts. Next take the chocolate chips /dark chocolate bits and microwave it in bursts of 30 secs and mixing in between the bursts. It will be done in about 1.30-2 minutes. It’s good to have it a bit lumpy when you pull it out so that you can stir it with a spoon and make it nice and glossy. This will prevent it from seizing. Lastly add the pecan mix into the chocolate mix with a spoon or spatula. Take a cookie sheet and line it with parchment paper and add dollops of the mixture seeing that you give it a bit of height and they form clusters. Put it into the refrigerator and let it cool for a few hours .

Share on facebook
Share on google
Share on twitter
Share on linkedin

Recent Posts:

Easy Skillet Lasagna

INGREDIENTS 1 ½ tablespoons extra virgin olive oil 1 large onion, chopped 1 cup chopped mushrooms 2 medium garlic cloves, minced Two 14.5-ounce cans Italian diced tomatoes, drained 1/4 cup tomato sauce 3 large fresh basil leaves, chopped 1/4 teaspoon pepper 1 teaspoon sea salt 1/2 cup part skim

Read More »

Slow Cooker Caribbean Jerk Chicken

Servings: 6 Calories: 208 Ingredients ▢1 chicken (about 3-½ pounds) ▢1 tablespoon dark brown sugar ▢1 tablespoon salt ▢1 teaspoon ground black pepper ▢2 teaspoons allspice ▢1 teaspoon dried thyme ▢1 teaspoon garlic powder ▢1/2 teaspoon cinnamon ▢1/2 teaspoon chili powder ▢1/4 teaspoon cayenne pepper ▢3 limes,

Read More »
%d bloggers like this: