Dessert Topper for Coconut Chocolate Cheesecake – Honey Roasted Pecans
For 12 mini cheesecakes
  1. Preheat oven to 275F
  2. Lay raw pecans on a parchment lined baking/cookie sheet and back pecans for approx. 5 minutes.
  3. Remove pecans and place into a bowl and drizzle honey and a pinch of salt and sugar. Mix and place back only baking/cookie sheet and bake for another ½ hr.
  4. Allow to cool and sprinkle on your coconut chocolate cheesecake and enjoy!
  5. For optimum freshness, please pecans in an airtight container and leave in the fridge.
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Recipe by Saffron Road Food at