Recipes

Citrus Glazed Pecans

Barefoot Farm Australian pecans citrus glazed
18 Aug

Citrus Glazed Pecans

If you love the Barefoot Farm Maple Roasted Pecans, this recipe is for you.

A subtle hint of maple syrup with a fresh twist of your favourite citrus fruit, these glazed pecans are the perfect addition to salads, desserts, chacuterie boards, grazing tables or just on their own for a delicious snack.

  • 1 cup raw pecans
  • 1 tbsp your citrus juice (we used mandarin)
  • 1 tbsp maple syrup
  1. Preheat your oven to 150°C
  2. In a small bowl, combine the pecans, citrus juice and maple syrup and stir vigorously. Make sure that the syrup and juice is combined and that the pecans have been coated nicely.
  3. Pour the pecans and syrup/juice mixture into a pan over low to medium heat and stir continuously for 5-10 minutes. It’s very important that you don’t let the pecans sit too long as they will burn very easily. You’ll know they’re ready when there is very little of the syrup/juice mixture and you can smell the amazing scent of toasted pecans.
  4. Place the pecans on a flat tray in a single layer on a layer of baking paper. Try and make sure that no pecans are touching. Bake for 10-15 minutes while keeping a close eye to make sure that you don’t burn your pecans.
  5. Your pecans will be done when they have a nice, glossy dark brown glaze. Pull them out, let them cool and put them on/in whatever floats your boat!

Notes

This recipe is based on 1 cup of glazed pecans. If you want more or less, adjust the amount of citrus juice and maple syrup you add depending on how many pecans you use.

This is a fun recipe that can be customised to suit your preferences or intended use of the final product. Experiment with different citrus fruits for some amazing variations.

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  • 1/2 cup coconut sugar
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  • 2 cups pecan kernal (Purchase <a href="https://www.barefootfarmbyron.com/shop/natural-raw-pecans-1kg/" target="_blank"> here)
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  • 5 drops wild orange essential oil, food grade (Or to taste)

Chocolate topping

  • 1/3 cup raw cocoa powder
  • 1 cup coconut oil
  • 1 cup coconut cream (Tip: Open can of coconut cream and set in the fridge for 1 hour, spoon out set cream off the top. Allow to warm to room temperature before using)
  • 2 tsp sweetener of your choice (Can leave out if you wish)
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  2. Place pecans in food processor and process until a meal is formed, add nut butter, cocao powder, coconut oil and process until combined.
  3. Add all other remaining ingredients and process until combined.
  4. Taste, If you would like it a little sweeter add 2tsp of honey or maple syrup.
  5. If following a Keto eating plan add 1 tsp of monk fruit extract.
  6. Line a slice tray with a silicon baking parchment.
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    TIP: Place a layer of cling wrap over the mix and flatten the cling wrap with your hands. This will stop your hands from getting sticky.
  8. Place in the fridge for 2 hours to set.

Chocolate topping

  1. Combine ingredients in food processor and drizzle onto set slice or pour on for a top layer.
    Tip: Sandwich bag filled with topping makes a great piping bag for latticing.

  2. Return to fridge to set.

Cut, serve and best of all share.

Will keep stored in the fridge for 3 weeks.

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