healthy Candied Pecans

6 tsp coconut sugar, Madhava™ Organic (1 t)
2 tbsp Aunt Jemima Light Maple Syrup (3tbsp)
.50 tsp Cinnamon, ground
1 dash Salt
2 1tsp Coconut Oil
2 cup Pecans, Raw and Unsalted (by DDEMEGLIO)

Line a cookie sheet with parchment paper or greased foil. Set aside. In a small bowl, whisk together coconut sugar, maple syrup, cinnamon and salt. In a large, nonstick skillet over medium-low heat, add coconut oil and sugar mixture. Stir until melted and smooth. Add pecans and increase heat to medium, stirring until pecans are thoroughly coated. Switch to stirring occasionally, allowing pecans to soak in the sugar mixture. Watch the pecans closely, being careful not to burn them. Stir until the sugar mixture is almost completely soaked up and the pecans are sticky like taffy. This will take about 3-5 minutes. Pour pecans onto the prepared baking sheet, creating an even layer. Set baking sheet on a cooling rack. Allow to cool for 1 hour, or until completely cool. Enjoy! Storing instructions below. Serving Size: 8 servings in cupcake cups

Number of Servings: 8

Recipe submitted by SparkPeople user MACKMARE.