- ½ cup pecans
- 1 cup pure maple syrup, divided use
- 2 cups almond flour
- ¼ cup Red Belly Honey
- 1 teaspoon pure vanilla extract
Warm a large saute pan (do not use nonstick) over medium heat. Add pecans; cook, stirring often, until fragrant and toasted, about 5 minutes. Reduce heat to low. Add ¼ cup maple syrup; cook, stirring often, until pecans are dry to touch, 8 to 10 minutes. Transfer to bowl, cool then roughly chop.
Wash and dry pan. Add almond flour; cook and stir over medium heat until flour is tawny gold and fragrant, 8 to 10 minutes. Off heat, add remaining maple syrup, Red Belly Honey and vanilla; stir to combine. Mixture should be quite soft, resembling dough. Transfer to bowl, stir in chopped pecans; cool to room temperature.
Serve immediately or refrigerate in airtight container up to 3 days. Makes about 2 cups
Recipe by Jordan Wagman
Photography by Matt Armendariz
Original Red Belly Honey
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