Serves: 5
Total Calories: 137
Yield: 1 cup
*You can dry the peel of any organic citrus in a warm oven or food dehydrator.
1. Place the pecans in a skillet over medium heat and stir constantly for about 3 minutes. Add the salt and continue to stir for another 3 minutes, or until the nuts give off an aroma and become lightly toasted.
2. Add the tarragon, tangerine peel, and cinnamon.
3. Transfer the mixture to a food processor or blender and coarsely grind. Let cool and place in a jar with a lid. Refrigerate up to three weeks.
For a Change . . .
* Substitute walnuts for the pecans, lemon peel for the tangerine peel, and rosemary for the tarragon.
This Herbed Pecan Condiment recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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