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.
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