Best ever candy bites #3: Pecan!

After the peanut version, let me present you the pecan version. My favorite. These things are crazy good.

At home, we’re still debating : which are the best, pecan bites with their little Twix after taste… Or peanut bites, with their subtle Snickers flavor ?

Or maybe the cashew bites ???

We all have good arguments and can’t take a decision. So now, it’s totally up to your vote 😉

This recipe is directly inspired by the beautiful Elana’s pantry website. I made a few adjustments to save time, cut down on fat and salt, and remove the cocoa which is not SCD.

Basically you’re going to crush the pecans – a mortar works, a stand mixer with its blade as well. And actually…. if you take a handful of pecan, you can crush them very easily in your hands 🙂
Then roast the pecans in a pan, on low/medium heat, until they’re fragrant and slightly browned.

While they’re roasting, put a large pot on your scale, and to save dishes, weight the other ingredients one at a time, directly in the pot : almond butter (homemade is better, but if you don’t have, try this one), honey, vanilla, and salt.
Keep an eye on the pecans, as they burn very fast !

Pour the pecans in the pot, leaving the small burnt bits in the pan (see below).
If you make a double or triple batch, you may use a strainer to remove the brown bits faster. But that’s more dishes. Choices, choices 🙂

Mix well.

No, you can’t eat the whole pot with a spoon. Yes, I know you want to. But no. You’ll lick the pot once you’re done. Now pour into moulds.

I said : STOP EATING FROM THE POT AND POUR INTO THE MOULDS.
There you go.
You may use silicon moulds or paper cups. You may use a spoon to drop the mixture, or your hands to roll balls, or a small ice cream scoop.
Let them cool. Ready !

These are definitely better eaten soft, but they are a bit sticky at room temperature. Keep them in the fridge.

Easy. Tasty. Healthy 🙂