Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 20 servings
5 cups pecan halves
1/3 cup brown sugar
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ cup safflower oil
1/3 cup raw cane sugar
You can find pecans at the supermarket year-round, but the nuts are actually harvested from October through December. Kids and grown-ups alike will love the sweet and salty flavors and rich texture of these roasted pecans as an afternoon snack, over salads, or added to granola or trail mix.
Directions
Preheat the oven to 300°F and set out a rimmed baking sheet.
In a medium bowl, add the sugars, salt, cinnamon, and ginger. Mix with a fork to combine.
In a large bowl, add the pecans. Pour the oil over top and toss to coat all of the pecans evenly. Add the sugar mixture and toss well again.
Spread the pecans on the baking sheet so they don’t overlap. Bake for 40 minutes, stirring occasionally, until toasted. Serve hot, or allow to cool completely and store in an airtight container for up to a week.
Per Serving:
Calories: 237
Carbohydrates: 12 g
Fat: 22 g
Protein: 3 g
Fiber: 3 g
Active Time: 5 minutes
Total Time: 45 minutes
