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1 cup pecans (or walnuts, almonds, hazelnuts)
4 teaspoons unsalted butter or coconut oil (f you use salted butter, use a little less salt when seasoning)
2-3 tablespoons xylitol
1 teaspoon fresh, chopped thyme
1/4 teaspoon kosher salt
zest of ½ a lemon
Preheat oven to 350°.
In a heavy pan, melt the butter or coconut oil. Add xylitol and salt and stir until they are completely melted. Add nuts and herbs, and zest. Stir to coat the nuts thoroughly.
Remove mixture from pan with a slotted spoon and spread onto a parchment-lined, rimmed baking sheet. Bake for about 7 minutes.