Maple Glazed Coconut Pecans

These are great on an appie plate, on top of fruit and yogurt, or sprinkled on top of my Creamy Whipped Yams.

2c         toasted pecans

1/4c      shredded coconut

2tbsp    butter

1/3c      brown sugar

1tbsp    maple syrup

1tbsp    vanilla 

1tsp      cinnamon

pinch of salt

Simply pop everything into a non-stick pan on medium heat and stir until it looks like all the brown sugar has dissolved. This usually takes about 5 minutes or so. Now turn off the heat and make sure that the nuts are relatively evenly spread at the bottom of the pan.

Now just let them cool. Once they are completely cooled you can break any nuts apart that stuck together and store them in an air tight container. I often make these up to a week before I use them.  

TIP- This can easily be made vegan by simply swapping out the butter with a vegan butter like Earth Balance