Maple Roasted Pecans with Nutmeg & Poppy Seeds

Christmas is in 3 days and I’m still not sure where the rest of the year went.  It snuck up on me way too fast this time.  I still have a bit of shopping to do and the thought of having to go anywhere with other crazy shoppers makes my head hurt.  Maybe if I gorge on enough sugar cookies and fudge I’ll put myself into enough of a sugar coma that everything will seem holly and jolly.  Or, I’ll just end up feeling like I need to go eat 5 pounds of spinach and run 50 miles.

I figured I would share a moderately healthy recipe that is easy and works for entertaining.  You can prepare these for a party, perhaps as a finger food.  You could also just make them as a snack for yourself or sprinkle them over a lovely, leafy, green salad.  Either way, you should definitely make these so you can savor their warmly spiced maple-y pecan goodness.  Oh, and did I mention these are gluten free and vegan?

Maple Roasted Pecans with Nutmeg & Poppy Seeds
You don’t have to use poppy seeds if you aren’t a fan of them.  I just like the added crunch and texture they give to the pecans.

 2 cups whole pecans, shelled
1 tbsp poppy seeds
1 tbsp coconut oil 
3 tbsp pure maple syrup
1/4 tsp freshly ground nutmeg
sea salt to taste

Preheat your oven to 300F and line a sheet with parchment paper.  Spread the pecans out on the lined baking sheet.  In a small saucepan over low heat, combine the coconut oil and maple syrup and warm until the coconut oil isn’t solid.  Remove the pan from the heat and stir in the nutmeg, a pinch of salt, and the poppy seeds.  Drizzle this mixture over the pecans, making sure to coat all of them.  Bake, stirring occasionally, until the nuts are toasty and golden, about 25 minutes.  After you remove the nuts from the oven, sprinkle with more salt if desired, then let them cool completely before eating.  Store leftovers in an airtight container.  Enjoy!