Maple Coated Cinnamon Pecan Crunch

Maple syrup and pecan nuts were just made to go together so this snack is a highlight of the week when you need a bit of protein and some natural sweetness for an energy boost. Pecan nuts are readily available in most supermarkets and you’ll pay less for them in the ‘German ones’ if you get my drift.


250g raw pecan halves

11⁄2 tbsp. coconut oil

100ml Grade-A maple syrup

1 vanilla pod split open (seeds intact) or 1 tsp natural vanilla extract 1⁄2 tsp ground cinnamon


Throw all ingredients except the pecans into a saucepan. Bring to the boil and simmer, whisking all the time for around 5 mins. Add the pecans and continue to simmer and stir until the liquid coats the nuts and the whole mixture thickens up. Remove from the heat and transfer the mixture to a lined baking tray. Let it cool completely then break it up and store in a sealable glass jar where the snack will stay fresh, un-refrigerated, for around two weeks.